Blitz the Lotus Biscoff biscuits in a food processor until fine crumbs form. In a mixing bowl, combine the crumbs with melted butter and mix until clumped together. Press into a springform tin and chill for at least 30 minutes.

In a large bowl, beat the cream cheese, icing sugar, Biscoff spread, and vanilla extract until smooth, about 2-3 minutes.

Whip the heavy cream until stiff peaks form, about 3-5 minutes. Be careful not to overwhip.

Fold the whipped cream into the cream cheese mixture gently.

Pour the filling over the chilled crust, smooth the top, cover with plastic wrap, and refrigerate for at least 4-6 hours or overnight.

Remove from the springform tin, drizzle melted Biscoff spread over the top, and garnish with crushed biscuits before slicing.