– Chop the Lotus cookies. Prepare a 22cm tin and line it with foil. Melt the butter. –Mix the chopped cookies with the melted butter, then press the mixture into the bottom of the pan. Let it sit in the fridge for half an hour while you prepare the cream.
– In a deep bowl, combine the cream cheese and powdered sugar, then add the Biscoff cookie butter. Mix well with a spatula.

– Whisk the heavy whipped cream tightly, then stir it into the cheese mixture. Add this cream on top of the cookies and put everything back in the fridge for 30 minutes.

– Melt 200 g of Biscoff biscuit butter and pour it over the surface of the cream. Return the cake to the refrigerator for 1 hour.
– Melt 50 g of Biscoff biscuit butter and make drops around the edges of the cake. Next, finely crumble 50g of biscuits and sprinkle them around the edges of the cake.