Lotus Biscoff Cheesecake

Recipe:

Ingredients

The cheese cake batter

- 5 dl whipped cream

- 200 grams cream cheese

- 1 dl crushed biscoff cookies

- 1,5 dl powdered sugar

The base
- 200 grams crushed biscoff cookies

- 5 tbs melted butter

For decoration
- Half a jar of lotus spread 

- Biscoff cookies 

Instructions

Crush 200 grams of Biscoff cookies and mix them with 5 tablespoons of melted butter. Line the form with parchment paper. Press the mixture into a springform pan, and place some Biscoff cookies along the sides of the form. Chill the base in the fridge while you prepare the cheesecake batter. Begin by whipping the cream. Then, add all the other ingredients and mix thoroughly. Pour the cheesecake batter into the prepared form. Warm up the Biscoff spread until it's slightly runny, and drizzle it over the cheesecake. Sprinkle some crushed cookies on the sides. Allow it to chill in the freezer for at least 1,5 hours before serving.

(I used around 400 grams of biscoff cookies for the whole recipe)