LOTUS Cheesecake Christmas SPECIAL - Real Recipes from Mums

Ingredients

• For the crust
• 30 / 235g Lotus Biscoff cookies
• 6 tablespoons (3oz/ 85g) unsalted butter, melted
• For filling
• 1 cup (237ml) heavy whipping cream, very cold
• 12 1/3oz (350g) cream cheese, at cool room temperature
• 1 cup (260g) Lotus Biscoff spread (aka Speculoos or any cookie butter)
• 2/3 cups (75g) powdered sugar salt
• 1/8 teaspoon salt
• 250g Cream cheese, I use Kiri Creamy, the one in the tub, not the squares.
• FOR THE TOPPING
• The remaining 140g (heaping 1/2 cup) of the Lotus Biscoff spread jar