Grease an 8-inch springform tin with coconut oil. Place the biscuits in a food processor and blitz until the biscuits are a fine crumb. Melt the butter over a low heat, keep checking to ensure it does not burn.
Once fully melted, add the lotus Biscoff biscuits into the pan and mix until combined and the base looks soft and buttery. Transfer into the lined tin, press down until an even layer is created (I use a metal spoon) and place in the fridge.
In a large mixing bowl, beat together the cream cheese and sugar until soft, then beat the Biscoff until fully combined. Finally, add the double cream until the mixture is thick and sturdy.
Spread over the base and let chill for up to 6 hours or until it is set.
When the cheesecake has set, melt the Biscoff spread and pour over the top of the cheesecake. You can add some crushed lotus Biscoff biscuits for decoration, pop in the fridge for another 30 minutes and you're good to go, enjoy!