Preheat your oven to 325°F (163°C) if you're making the baked version.

In a food processor, crush the Lotus Biscoff cookies into fine crumbs.

Melt the unsalted butter, then combine it with the cookie crumbs in a mixing bowl.

Press this mixture into the bottom of a 9-inch springform pan evenly to create a sturdy crust.

Bake for about 10 minutes until set and fragrant, then allow it to cool completely.

In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy, about 3-4 minutes.

Add the melted Lotus Biscoff spread and vanilla extract, mixing until fully incorporated.

For the baked version, gently fold in the eggs one at a time, mixing just until combined.

Then, sift in the all-purpose flour while folding, being careful not to overmix.

Pour the Biscoff cheesecake filling over your cooled crust, smoothing the top with a spatula.

For the baked version, bake in the preheated oven for 50-60 minutes, until the edges are set but the center is still slightly jiggly.

For the no-bake option, pour the filling directly onto the crust and cover it with plastic wrap. Refrigerate for at least 6 hours, or overnight for best results.

Once chilled or baked, carefully remove the Biscoff cheesecake from the springform pan.

Drizzle warm melted Lotus Biscoff spread over the top, letting it cascade beautifully.

Sprinkle on additional crushed Biscoff cookies for added texture and visual appeal.