Grind or beat 25 Lotus Biscoff Biscuits until a fine crumbs. Set aside 1/8 cup of crumbs for garnishing.
Melt 5 tbsp butter using double boiler method (or the microwave).
Pour melted butter into the biscuit crumbs. Mix until well-combined.
Pour the mixture in a 9 inch cake pan. Spread evenly and press down softly to flatten the mixture. This will be the cake base. Chill in the fridge while you prepare the cake mixture.
In a bowl, mix cream cheese and icing sugar until well-combined. Then add in 260ml Lotus Biscoff Spread and salt and continue mixing until smooth and well-combined.
In another bowl, whisk dairy whipping cream until a thick consistency.
Add in the whipped cream in batched into the cheesecake mixture, mix until well-combined.
Pour mixture into the cake pan containing the Lotus Biscoff biscuit crumb base. Smooth out the top to create an even layer. Shake and gently drop the cake pan from a height to even out the mixture and let out any air bubbles.
Wrap with cling wrap and refrigerate for 4-5 hours to let it set completely.
Before removing the cake, melt 140ml Lotus Biscoff Spread using the double boiler method until it reaches fluid consistency. Set aside to cool down a bit.
Retrieve the cake from the fridge, unwrap the cling wrap and wrap the sides of the cake pan with a warm towel for 30 seconds. This is to remove the cake from the cake pan easily afterwards.
Remove the cake and smooth out the sides with a spatula if need to for a smoother finish. Transfer the cake onto a cake board.
Pour the melted Lotus Biscoff spread into a piping bag then gently pipe along the side edge of the cake to create a dripping off effect.
Spread out the rest of the melted spread on top of the cake evenly using a spatula to cover the top of the cake. Refrigerate for 10 minutes to let the spread set.
Decorate the top of the cake with the remaining Lotus Biscoff Biscuit crumbs and crushed candy canes (or any toppings of your preference).
