Using a food processor, crush up the 23 Biscoff cookies, then transfer them to a bowl. Melt the butter in a microwave or in a pot on the stove. Add the butter to the crumbs and mix well.

Grease an 8x8 baking pan and press the cookie crumb mixture into the base of the pan. Refrigerate while you get the filling ready. 

In a stand mixer bowl, or in a medium size bowl with a hand mixer, add the Lotus Biscoff Spread. Then add the room temperature cream cheese and mix together well. Once fully combined, add in the icing sugar and mix again. 

Put the cheesecake filling onto the prepared base and smooth down with a spatula. Then pour melted Biscoff spread over the cheesecake filling and add a few crushed cookies around the edges of the cheesecake. Chill in the fridge for at least four hours, preferably overnight.