How to make Biscoff cheesecake step by step

• Crush or blend the cookies into a fine powder.
  150 g cookies
  
• Add melted butter to the cookies and mix.
  75 g butter
• Transfer the cookies to the baking pan and press them into the bottom.
  
• Transfer the curd cheese to a large bowl, add eggs, sugar, potato starch, and Biscoff spread.
  1 kg cheesecake curd cheese, 4 eggs, 2 tablespoons potato starch, 200 g Biscoff spread, 100-150 g sugar
  
• If you are using thick, fatty curd cheese (like Piątnica, or my favorite), you can add half a glass of natural yogurt to make the cheesecake lighter.
  120 ml natural yogurt
• Briefly blend the cheesecake mixture - until the ingredients are combined.
• Transfer the mixture to the pan and smooth the surface.
  
• Bake in an oven preheated to 150 degrees Celsius (top/bottom heat mode) for 1.5 hours.
• After this time, turn off the oven, slightly open it, and leave it until it cools down.
• Place the cheesecake in the refrigerator to chill for at least 4 hours (I like to leave it overnight).
• Before serving, briefly heat some of the spread, and when it's more liquid, spread it over the top of the cheesecake.
  approx 100 g Biscoff spread
• Finally, sprinkle it with crushed Lotus cookies.
  a few Lotus cookies