Delicious Lotus Cheesecake Recipe

Start by crushing the Lotus Biscoff cookies until they resemble fine crumbs. You can use a food processor for this step, or place the cookies in a sealed plastic bag and crush them with a rolling pin.

Once crushed, transfer the crumbs to a mixing bowl and add the melted *unsalted butter*. Stir until the mixture is well combined. This will form a sticky base for your cheesecake.

Press the cookie mixture evenly into the bottom of a springform pan. *Make sure to compact it well* to ensure a sturdy base once it sets.

In a large mixing bowl, combine the *cream cheese*, *sour cream*, and *powdered sugar*. Using an electric mixer, blend the ingredients until they are smooth and creamy, ensuring there are no lumps.

Add the *vanilla extract* and mix well. Finally, gently fold in the *whipped cream* until it is fully incorporated, giving the mixture a light and airy texture.

Pour the cheesecake filling over the prepared biscuit base in the springform pan. *Spread it evenly* with a spatula to ensure it is smooth on the surface.

Once assembled, cover the pan with plastic wrap and place it in the refrigerator. Allow the cheesecake to set for at least 4 hours, or preferably overnight, to achieve the best texture.

After the cheesecake has set, carefully remove the sides of the springform pan. You can garnish your cheesecake with crushed Lotus Biscoff cookies on top for added texture and flavor.

Slice the cheesecake into generous pieces and enjoy! Remember to refrigerate any leftovers to maintain its freshness.