|1||Fit the main bowl with the main blade and add in the lotus biscuits; pulse until fine breadcrumbs form.|
|2||Pour in the melted butter, through the feedtube, and continue to pulse until combined.|
|3||Spoon the crumbs into 6 ramekins and lightly press down. Place in the fridge to chill whilst you make the topping.|
|4||Clean the main bowl and then fit the whisk attachment. Pour in the double cream, remove the middle pusher to allow more air into the bowl and press auto. Continue to whip until soft peaks form. Spoon the cream into a large bowl and set aside. |
|5||Replace the whisk with the main blade and add in the cream cheese, biscoff spread and vanilla extract. Press auto and process until combined.|
|6||Fold the mixture into the whipped cream and chill for 30 minutes.|
Using a piping bag, pipe the cheesecake mixture onto the biscuit bases before returning to the fridge for a further 30 minutes. When you're ready to serve, place half a lotus biscuit on top of each cheesecake.