Crush the Lotus/Biscoff biscuits into crumbs and combine with melted unsalted butter. Press the mixture into the base of a springform pan.

In a bowl, mix the cream cheese and icing sugar until smooth.

Add the Biscoff spread and vanilla extract to the cream cheese mixture and mix until combined.

Whip the double cream until soft peaks form, then fold it into the cream cheese mixture gently.

Pour the mixture over the base in the springform pan and smooth the top.

Refrigerate for at least 5 hours or until set.

If desired, top with additional melted Biscoff spread and decorate with Biscoff biscuits before serving.