Base

1. Line an 8 x 8 inch square cake pan with baking paper
2. Put the lotus biscuits in a food processor and blitz until a fine crumb, or crush in a ziplock bag with a rolling pin
3. Add the butter and mix until combined
4. Transfer the crumbs to the cake tin and press them into the base
5. Put in the fridge to chill as you make the filling

Filling

1. Place the cream cheese in the bowl of a stand mixer or a large bowl and beat until smooth
2. Add the icing sugar and biscoff spread, and mix until smooth
3. Add the heavy cream to the cream cheese mixture and mix until well combined
4. Pour the cheesecake filling over the biscoff cookie crust and smooth off the top

Biscoff Layer

1. Melt the biscoff spread in the microwave at 20-second intervals, mixing in between, until it reaches a pourable consistency
2. Remove your cheesecake from the fridge and pour over the melted biscoff spread
3. Place the cheesecake in the fridge to set for 5-6 hours, or overnight
4. Remove from the tin, sprinkle with biscoff cookie crumbs and slice into 12 bars with a warm knife