Ingredients:
Lotus Biscoff cookies: 16 pieces (about 150 g)
Melted butter: 3 tbsp
Cream cheese: 1 cup (240 g)
Vanilla extract: 1/2 tsp
Lotus Biscoff spread: 1/2 cup (plus 1/2 cup for topping)
Cold heavy cream: 1/2 cup (120 ml)
Icing sugar: 4 tbsp
Extra Lotus Biscoff cookies for garnish: 3-5 pieces
Directions:
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