Ground the lotus boscuits, mix with melted butter and press them on the base of the cake tin.
Combine the cream cheese, biscoff cookie butter and icing sugar unril creamy.
Beat the cold heavu cream till stiff peaks form.
Fold the whipped cream into the biscoff and cream cheese mixture.
Pour the cheese cream mixture on top of the base, even it out and allow it to set for at least one hour in the refrigerator.
Melt the rest of the biscoff cookie butter with a tablespoon of peanut butter (optional) and cover the cheesecake with it.
Decorate with crushed lotus biscoff biscuits and more whipped cream.
Enjoy!
