Use an 8 inch springform pan for this recipe. Line the bottom of the pan with parchment paper. Cut the parchment paper into a circle that fits the bottom of the pan.
For a very clean look, where you can see the layers of the cheesecake; I used a cake collar. It is a clear plastic like flexible material. I wrapped it around the inside of the cake pan and taped it close. I will build my cheesecake in this collar for a very clean look. You can skip this step and assemble in a springform cake pan with the bottom lined with parchment.
First, work on the cookie butter crust. In a food processor, add the package of lotus cookies and crumble until fine. To that, add the melted butter and give it a few pulses until it comes together nicely.
Empty the cookie butter crust components into the bottom of the pan and press down with a measuring cup to make it a very even crust and tight crust. This will take a few minutes to achieve. Place this in the freezer as you work on the filling.
For the filling, make the whipped cream first. To do this, freeze the kitchenaid bowl with the whisk attachment for 10 min to chill. This is an important step when making fresh whipped cream. If you do not have a kitchenaid, no worries. You will need an electric whisk however and a bowl. It will still have to be chilled as well.
Once chilled, to the bowl add the powdered sugar and the pint of heavy whipping cream. Using the whisk attachment, mix this on medium high setting until you achieve stiff peaks. This can take up about 5 minutes. It will appear fluffy, not too stiff but not too soft either. Reserve 3/4 of this whipped cream to the side. The other 1/4 place, whip a little more until stiffer but not overchurned. Reserve that in a tupperware container in the fridge to be used the following day for decortive purposes.
In the same bowl, add the room temperature cream cheese along with a jar of biscoff cookie butter filling + 4 tbsp from another jar. Whip this together with the paddle attachment until cremay smooth. Add the whipped cream (3/4) that was set to the side to the filling. Cream together until you have a smooth mixture. Do not overmix. Set the filling aside.
Grab the cake pan from the freezer, top the crust with half of this filling and create a smooth even layer across. Then, top it off with an even layer of lotus cookies or even 2 layers depending how thick you want the middle layer. Make sure it hits the edges of the pan or collar so it will peek through later. Drizzle the cookies with the nescafe.
Then, top it off with the rest of the filling and create an even smooth layer. Cover and place in the fridge for at least 15 hours.
Gently take out the cheesecake from the pan by unbuckling the spring form pan then popping the cheesecake out. If you used a collar like myself, take the tape off and slowly unravel the collar off of the cheesecake.
Place the cheesecake on some parchment paper. Add 1/2 a jar of cookie butter to a microwave safe bowl and melt. This takes 30 seconds.
Gently pour the melted cookie butter all over the top of the cheesecake and have it drip down the sides too for a nice look. You will not need to use all the melted cookie butter. Just enough to cover the top. Set aside any extra. This will be used for drizzling momentarily. You can also place back extras in the orignal jar.
Set the cheesecake back in the freezer for 15 min or so until the top has dried. In the meantime, add the reserved whipped cream in a piping bag with a decorative tip or just use a ziplock bag and cut at the edge.
Pipe swirls around the edges of the cheesecake then place lotus cookies in between for a decorative touch. Drizzle some melted cookie butter over the top as well. Keep in the fridge until time to enjoy!