Base

1. First, break the biscuits roughly and place them in a processor. Grind finely.
2. Add melt butter to it and mix thoroughly.
3. Take a 6-inch spring foam pan. Line the base with butter paper.
4. Spread the biscuit mixture and gently press it to form a base. Keep inside the fridge for 30 mins.

Cheese filling

1. Meanwhile, prepare the cheese filling. Take whipping cream in a mixing bowl.
2. Start beating at low speed and gradually increase it to high. Whip until stiff peaks form. Transfer to another bowl.
3. Now place cream cheese, biscoff spread, icing sugar, and vanilla in the mixing bowl and beat well to mix.
4. Once done, gently fold in the whipped cream until silky and smooth.
5. Take out the base from the fridge, and pour the prepared cheese filling over it. Spread evenly.
6. Keep in the fridge overnight (recommended) or a minimum of 6 hours.

Unmolding

1. Once set, take out the pan, and run a knife around the sides gently.
2. Take a heavy cup, and place the pan over it. Release the clip, and gently pull the pan down.
3. Now transfer the base to the cake stand or platform. Smoothen the cheese filling if needed.
4. Insert a broad spatula in between crust and pan base carefully. Gently remove it from the pan’s base. Since we have lined it, it will come off easily.

For top glaze

1. In a small pan, take around 3 to 4 tablespoons of biscoff spread. Heat slightly to melt it.
2. Pour it over the set cheesecake. Spread evenly without disturbing the filling.
3. For the sides, you can carefully spoon a few drops for a dripping effect. You can do this using a piping bag for precisely doing it.
4. Refrigerate again a minimum of 30 mins before serving. For a firmer texture, freeze for not more than 30 mins just before serving.

Slice Lotus Cheesecake & serving