Line a 9-inch springform pan with parchment paper and lightly grease the sides with butter or non-stick spray.

Pulse Lotus Biscoff cookies in a food processor until fine crumbs form. No food processor? Place cookies in a ziplock bag and crush with a rolling pin.

Transfer cookie crumbs to a bowl and mix with melted butter until the mixture looks like wet sand and holds together when pressed.

Press the cookie mixture firmly into the bottom of the springform pan using the flat bottom of a measuring cup or glass. Place in the freezer while preparing the filling.

In a large mixing bowl, beat the room-temperature cream cheese and mascarpone on medium speed until completely smooth and lump-free, about 2 minutes.

Add the powdered sugar and warmed Biscoff spread. Beat on low until combined, then increase to medium for 1 minute until silky. Add vanilla extract and mix briefly.

In a separate bowl, whip the cold heavy cream until stiff peaks form, about 2-3 minutes on medium-high speed. Do not over-whip.

Fold the whipped cream into the biscoff cream cheese mixture in three additions, using a silicone spatula in a figure-8 motion. The final mixture should be light, fluffy, and warm caramel-colored.

Pour the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any air bubbles.

Cover the pan with plastic wrap (do not let it touch the surface) and refrigerate for at least 6 hours, preferably overnight.

Once fully set, warm the remaining 1/3 cup of Biscoff spread in the microwave for 15-20 seconds until pourable. Drizzle over the top and sprinkle generously with crushed Lotus cookies.

Run a thin knife around the edges of the pan, then release the springform sides. Slice with a sharp knife dipped in hot water and wiped clean between cuts for perfect, bakery-quality slices. Serve cold.