• Take the cream cheese, sour cream and eggs out of the fridge about 30 minutes before getting started so that they're at room temperature.
• Wrap the outside of a 9-inch round springform pan with a disposable oven bag (or slow cooker liner) - you may need to trim the bag. Twist at the side and tie tightly with the included zip lock bag. Then wrap the outside with aluminium foil at least 3 times so that the bottom and sides are covered and all the seems are covered. If you don't have a disposable oven bag, wrap the pan at least 4 times in foil.
• Preheat the oven to 325F (170C).

Lotus Cookie Crust

• Crush the cookies until they're fine crumbs. You can either do this in a food processor or by placing the cookies in a freezer bag and crushing with a rolling pin.
• Mix together the melted butter and cookie crumbs - you can either do this with a fork in a bowl, or by adding the melted butter to your food processor and doing a few pulses.
• Add the mixture to your prepared pan. Press into an even layer, creating a slight lip around the edges.
• Bake in the preheated oven for 8 minutes. Remove from the oven (keep the oven turned on).

Biscoff Cheesecake Layer

• Measure out the Biscoff cookie butter and add to a bowl. Microwave for 45 seconds on medium power. Stir until smooth. Set aside.
• In a large bowl, beat together the cream cheese, brown sugar, granulated sugar, cinnamon and cornstarch until smooth and creamy - about 2-4 minutes. Occasionally, turn off the mixer and scrape down the bottom and sides of the bowl.
• Mix in the warmed Biscoff spread, sour cream and vanilla extract until smooth and creamy. Again, scrape down the sides and bottom of the bowl.
• In a small bowl, whisk together the eggs and additional egg yolks. Then mix the eggs into the cheesecake batter about 1/2 at a time. Mix together with either a wire whisk or with the mixer on a low speed. Stop mixing as soon as you no longer see pieces of egg and the batter is an even mixture.

Baking & Cooling the Cheesecake

• Pour the cheesecake batter over the crust (with the pan still wrapped).
• Carefully place the springform pan in the middle of a large roasting pan.
• Pour boiling water into the roasting pan so that there's about 1 inch (2-3 cm) or boiling water into the roasting pan.
• Place the roasting pan in the oven, about 1/3 from the bottom of the oven. Bake for about 45-55 minutes, or until the top looks almost set and the cheesecake still has a gentle wobble if you give the pan a nudge.
• Remove from the oven. Cooling the cheesecake in the waterbath until the water is room temperature. Then remove the springform pan from the waterbath and place on a cooling rack. Cool until the pan is no longer warm to the touch.
• Cover the pan with foil and place in the fridge for at least 6 hours or overnight.

Topping

• Measure out the Biscoff spread. Add to a bowl and microwave on medium power for about 45 seconds. Stir until smooth enough to drizzle - you may want to do a
• Take the cheesecake out of the fridge. Gently trace around the edge with a sharp knife. Unclamp the outer ring of the springform pan. If there's condensation on top of the cheesecake, blot with a paper towel.
• Pour the warm Biscoff spread over the cheesecake, letting it drip over the sides. If needed, use an offset spatula to spread. Place in fridge.
• Beat the whipping cream until stiff peaks form. Transfer to a piping bag (I used a 1M tip). Pipe rosettes around the edges of the cheesecake.
• Optionally sprinkle crushed cookies and around the edges and decorate with more Lotus biscuits. Place in the fridge until ready to serve.
• When slicing, slice with a sharp knife. Be sure to slice all the way through the crust.