Crush your Lotus biscuits (and digestives, if using) into a fine crumb using a food processor or rolling pin
Melt butter in a bowl and add to the biscuits butter. Stir until coated
Press mixture firmly into the bottom of a springform cheesecake pan (line with plastic wrap or parchment for easy removal) and chill while you prep the filling
In a large bowl (or use a stand mixer with the paddle attachment), beat the cream cheese, Biscoff spread, and vanilla extract on medium speed until smooth and creamy
Blend double cream with a hand mixer or stand alone mixer until it starts to firm up
Once whipped, fold the whipped double cream into the cream cheese mixture until combined and smooth
Spoon the cheesecake mixture over the chilled base and smooth the top of the cheesecake with an offset spatula and chill for approx 4-5 hours or overnight
Once set, pour melted Biscoff spread over the top
Finish by adding crushed Biscoff biscuits around the edges or however you like
Refrigerate until biscoff has set and then serve
