INGREDIENTS
260g (2 cups) of Lotus cookies, crumbled
70g (¼ cup) of melted butter
460g (2 cups) of soft cream cheese
190g (⅔ cup) of cookie butter
40g (4 tbsp) of powdered sugar
5ml (1 tsp) of vanilla extract
220ml (⅔ cup + 1 tbsp) of full-fat cream
220g (¾ cup) of cookie spread, melted

METHOD
1. Combine crushed biscuits with melted butter and press into a 20x20cm baking pan, covering the bottom completely. Let it rest in the freezer for 20 minutes.
2. In a large bowl whip together soft cream cheese, cookie spread, vanilla, and powdered sugar.
3. After everything has been combined, pour in whipping cream and work everything with a mixer until soft peaks form.
4. Pour the filling on top of the crust and smooth the surface out. Chill in the fridge overnight or for at least 4 hours.
5. Pour melted cookie spread on top of the set cheesecake and spread out evenly. Let set completely and slice before serving.