Biscoff Lotus Cheesecake 
A rich, creamy cheesecake with a buttery Lotus Biscoff cookie crust, topped with melted Biscoff spread and crushed biscuits for the ultimate caramelized cookie delight!
Ingredients
Crust:
2 cups crushed Lotus Biscoff cookies
6 tbsp butter, melted
Cheesecake Filling:
3 (8 oz) blocks cream cheese, softened
1 cup sugar
3 large eggs
1 tbsp vanilla extract
½ cup sour cream
2 tbsp all-purpose flour
Topping:
½ cup Biscoff cookie butter, melted
½ cup crushed Biscoff cookies
Whole Biscoff cookies for garnish
Instructions
Make the Crust:
Preheat oven to 325°F (163°C).
Mix crushed Biscoff cookies and melted butter until combined.
Press into a springform pan and bake for 10 minutes.
Make the Cheesecake Filling:
Beat cream cheese, sugar, and vanilla until smooth.
Add eggs one at a time, mixing on low speed.
Stir in sour cream and flour until combined.
Bake the Cheesecake:
Pour the batter over the crust.
Bake at 325°F (163°C) for 45-50 minutes, or until set.
Let cool completely before refrigerating overnight.
Add the Biscoff Topping:
Drizzle melted Biscoff cookie butter over the cheesecake.
Sprinkle with crushed Biscoff cookies.
Garnish with whole Biscoff cookies for an elegant touch.
Pro Tips:
For an extra indulgent bite, serve with whipped cream!
Chill for at least 6 hours for the best texture.
Want more Biscoff flavor? Swirl some Biscoff spread into the cheesecake batter!
This Biscoff Lotus Cheesecake is a cookie butter lover’s dream—decadent, rich, and irresistibly delicious!