Base: Mix the crushed Lotus Biscuits and melted butter together.
Filling: Beat the cream cheese, Biscoff spread and icing sugar until smooth and creamy.
Spread the biscuit base into an 8x8" (or 9") tin.
Top with the Biscoff cheesecake filling.
Topping: Drizzle the melted Biscoff spread over the top and sprinkle with the crushed Lotus biscuits.
