Cheesecake with Cinnamon Biscuits

• 200g caramelized cinnamon biscuits
• 60g margarine

For the cream:

• 450g vegan cream cheese
• 75g soft light brown sugar
• 270g vegetable cream
• 300g cinnamon biscuit spread
• 1 teaspoon (5ml) Vanilla extract

Decoration

• 150g cinnamon biscuit spread
• Caramelized cinnamon biscuits

For the base:

1. Crush the Lotus Biscoff biscuits.
2. Melt the margarine, pour it over the biscuits, and mix well.
3. The biscuit mixture with the margarine should have the consistency of sand.

For the cream:

4. Place the cream cheese in the mixer and beat at medium speed for about 2 to 3 minutes. Scrape down the cheese from the sides of the mixer and add the sugar, beating for another 2 minutes until the sugar dissolves.
5. Add the vegetable cream and vanilla and continue beating until you have a yogurt-like consistency.
6. Finally, add the Biscoff spread and beat a little more until mixed and a firm cream is formed.

Assembly:

7. Start by placing the biscuit and margarine mixture on the base and press it down. Continue with the cream, and finally, melt the Biscoff spread in a double boiler (bain-marie) for decoration and garnish the top of the dessert.
8. Spread it evenly with a spoon. Refrigerate for 2-3 hours and serve when ready.
9. Decorate with Lotus Biscoff biscuits after grinding them.