Crush the biscuits and add melted butter. Mix well. Make a levelled and smooth layer in a greased springform pan. Put in fridge for 20 minutes to become set.
In a bowl add whipping cream (chilled), icing sugar, vanilla essence and beat it until it becomes frothy.
Add cream cheese and lotus biscoff spread to the mixture and give a good mix gently.
Spread the mixture over biscuits crust evenly and keep in the fridge for about 1-2 hours.
Microwave the lotus biscoff spread for 20 seconds. Mix well and spread over the cream cheese layer. Keep in the fridge for 30 minutes.
In a bowl add whipping cream and vanilla essence and make it frothy. Add cream cheese and lemon juice and mix well all the ingredients.
Pour this mixture over biscoff spread layer evenly and put in refrigerator for 1-2 hours.
To make final layer, again microwave biscoff spread for 20 seconds and mix untill becomes runny. Make a last layer over the cake. Cover with clingfilm.
Keep in the refrigerator for overnight or minimum 4 hours.
Decorate as you like and enjoy this delicious treat.
