To make the base:-
Line the bottom of a 9inch springform pan with a greaseproof paper round.
Using a food processor, pulse the Lotus Biscoff biscuits into fine crumbs. Keep 3 tablespoon of crumbs aside for topping.
With the remaining crumbs add in the melted butter until combined.
Spread the crumb mixture to the prepared pan's bottom and press evenly.

To make the filling:-
In a bowl add the fresh cream and icing sugar and whip with electric whisk until soft peaks form.
In another bowl add salt, Lotus Biscoff spread and cream cheese and mix until well combined and very smooth. Cut and fold the whipped cream until mixed well.
Transfer on top of the base and spread into an even layer with a smooth surface.
Cover tightly with cling film wrap and refrigerate overnight.

Place the remaining Lotus Biscoff spread in a microwave-safe bowl. Microwave for about 40 seconds until it is melted.
Pour the Biscoff spread all over the surface. Spreading it out into a smooth even layer.
Sprinkle the sides of the cake with the reserved cookie crumb mixture. Refrigerate for further 15 minutes before serving. Pipe fresh cream if preferred.