For the crust:

• 120 grams crushed graham crackers or digestive biscuits (about 1 cup)
• 120 grams crushed biscoff cookies (about 1 cup)
• 1 stick and 1 tbsp butter, melted(135g)
• 1/ 2 teaspoon ground cinnamon

For the cheesecake:

• 900 grams softened cream cheese (32 oz)
• 1 1/ 2 cups white sugar
• 3/ 4 cup whole milk
• 4 at room temperature eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/ 4 cup flour

For the topping:

• 1/ 2 cup lotus biscoff spread
• biscoff cookies for topping

For the crust:

Method

• Step 1

  In a mixing bowl, combine both crushed biscuits, the melted butter, and the cinnamon with a fork until crumbs are moistened evenly throughout. Press along the bottom and sides of a lightly greased 9 inch springform pan. Use the base of a measuring cup and press it on to the crumb mixture into the pan to really pack the crumbs tightly down. Let the crust chill a little in the fridge while you prepare cheesecake.

For the cheesecake:

Method

• Step 1

  Preheat the oven to 350 F (180C).

• Step 2

  Preferably using a stand mixer, combine the cream cheese with the sugar in a large bowl and mix on medium speed until well combined and fluffy. Blend in the milk, then add the eggs one at a time, mixing briefly after each addition.

• Step 3

  Mix in sour cream, vanilla and flour until smooth. It may be easier to sift in the flour.

• Step 4

  Pour filling into prepared crust. Bake at 180 C for 1 hour, then turn off the oven and leave cheesecake inside for another 5 hours or so until oven has completely cooled. This is to prevent cracking. (Alternately, if baking in a water bath, turn oven off after 1 hour, and leave cheesecake for a further 1 hour in the oven before removing and chilling.)

• Step 5

  Store cheesecake in fridge after this time period is over until chilled, then you can go on to topping and decorating it.

Topping the cheesecake:

Method

• Step 1

  Microwave the lotus spread for the topping for 30 seconds, stirring halfway through. You want it to be runny and melted.

• Step 2

  Pour the lotus spread over the surface of the chilled cheesecake, using a spatula to spread it evenly.

• Step 3

  Garnish the top with extra whole lotus biscuits if desired, then place back in the fridge just until lotus spread has set. Serve cold straight out of the fridge.