Measure out all ingredients. Line an 8″ springform pan with parchment paper on the bottom, and lightly grease the edges.

Blitz or pulse the lotus Biscoff cookies in a food processor or blender until they’re in a fine crumb. Pour the cookie crumbs into a medium bowl, and add in the melted vegan butter. Mix until combined. Then press the dough into the bottom of the springform pan. Use the back of a spoon to create a smooth surface. Place the crust into the freezer while you make the Biscoff cheesecake filling.

In a stand mixer with whisk attachment or in a large bowl with a hand mixer, cream together the vegan cream cheese, dairy free yogurt, heavy vegan cream, sugar, and vanilla extract until fluffy and consistent, about 3-5 minutes. Then add in the Biscoff cookie butter, and mix again until combined, about 3 minutes.

Remove the cookie crust from the freezer, and pour the cheesecake filling into the cookie crust. Smooth the top with a spoon or offset spatula.

Cover the top of the cheesecake with plastic wrap, and place the cheesecake into the freezer to set for 4 hours, or overnight.

When ready to serve, remove the cheesecake from the freezer. Use a butter knife to gently run along the edges of the cheesecake before you unlock the springform pan. Carefully remove the springform pan wall, and place the cheesecake onto a plate.

Melt any leftover cookie butter (I used about ⅓ cup) in a microwave safe bowl, and pour the cookie butter onto the top of the cheesecake. Sprinkle crushed Biscoff cookies on top, and decorate with more cookies if desired. Slice and serve!

Store any leftovers in an airtight container and in the fridge for up to 3 days, or in the freezer for up to 3 months.