Preheat your oven to 325°F (163°C).

In a medium bowl, combine the crushed Lotus Biscoff cookies and melted butter. Mix until the crumbs are evenly coated.

Press the cookie mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then remove and let cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and continue to mix until well combined.

Add the vanilla extract, lemon juice, and a pinch of salt to the cream cheese mixture, and mix until smooth.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Pour half of the cheesecake filling over the cooled crust. Drizzle half of the Lotus Biscoff spread on top, then swirl it with a knife.

Add the remaining cheesecake filling and repeat the drizzling and swirling with the remaining Lotus Biscoff spread.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Before serving, remove the cheesecake from the springform pan and slice. Enjoy!