• Begin by preheating your oven to 325°F (160°C).

Prepare the Biscuit Base:

• In a food processor, crush the Lotus Biscoff biscuits until they form fine crumbs.
• Combine the crushed biscuits with the melted butter, ensuring they are well mixed.
• Press this mixture firmly into the base of a greased 9-inch (23cm) springform pan. Use the back of a spoon to create an even layer.

Whip the Cream Cheese Filling:

• In a mixing bowl, beat the softened cream cheese until smooth and creamy.
• Gradually add the granulated sugar and continue beating until well incorporated.

Incorporate Eggs and Vanilla:

• Add the eggs one at a time, beating well after each addition.
• Mix in the vanilla extract, ensuring it is evenly distributed.

Introduce Heavy Cream:

• Gently fold in the heavy cream until the mixture is smooth and silky.

Assemble and Bake:

• Pour the cream cheese filling over the prepared biscuit base in the springform pan.
• To prevent cracks, place the pan inside a larger baking pan filled with hot water, creating a water bath.

Baking Time:

• Carefully transfer the pans to the preheated oven.
• Bake for about 45-50 minutes, or until the edges are set and the center is slightly jiggly.

Cool and Refrigerate:

• Once baked, turn off the oven and leave the cheesecake inside for about an hour to cool gradually.
• Remove from the oven and let it cool completely at room temperature.
• Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow the flavors to meld and the texture to set.

Final Touch:

• Before serving, carefully remove the sides of the springform pan.
• Garnish the cheesecake with additional Lotus Biscoff biscuits, either whole or crushed, for an extra touch of flavor and decoration.

Enjoy:

• Slice and serve your delectable LOTUS BISCUIT CHEESECAKE, savoring each bite of its unique combination of creamy indulgence and spiced crunchiness.