Biscoff Cheese Cake

1. Crush the biscoff biscuits with a chopper or grind them with a rolling pin with the biscuits placed in a plastic bag, set aside.
2. Melt the butter, then mix it into the crushed biscuits, mix well, arrange on the baking sheet while pressing "but don't be strong, the biscuits will become dense and hard, put in the chiller for 15 minutes while preparing, cream cheese mixture
3. Stir cream cheese, icing sugar and salt with a whisk or mixer speed 1 until well blended, and the texture is smooth, set aside
4. Melt the biscoff spread with a double boiler, just until it melts, mix into the cream cheese, mix well
5. In another bowl, mix the whipped cream until it expands. After that, mix the whipped cream into the cream cheese mixture, followed by the vanilla and stir with a whisk until well mixed.
6. Remove the base mixture from the chiller, then pour the cream cheese mixture, trim it, put it back in the chiller, leave it for 3 to 5 hours
7. After 3 hours, melt it in a team (double boiler) with the lotus spread, then pour it thinly over the cream cheese
For a sprinkling on top, crush a few pieces of lotus biscoff biscuit, then put it back in the chiller, it's better eaten cold

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