For the base, mix 2 lotus biscuits and 1 tbsp of melted butter.
For the cream, whisk together 50g of cream cheese, 40ml of whipping cream, 1 tsp of vanilla extract, 1 tbsp of icing sugar, and 1 tsp of lotus spread until smooth.
For the decoration, use melted lotus spread and lotus biscuits.
Refrigerate the cheesecake for 1 hour before serving.
