In a medium bowl, combine the crushed Lotus Biscoff cookies and melted butter. Mix until well combined and the mixture resembles wet sand.

Press the cookie mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place in the refrigerator to chill while preparing the filling.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add the powdered sugar and vanilla extract, mixing until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Add the Lotus Biscoff spread to the cream cheese mixture and fold until evenly mixed.

Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.

Before serving, garnish the cheesecake with extra Lotus Biscoff cookies on top. Slice and enjoy!