Prepare the crust: In a bowl, mix both biscuit crumbs, melted butter, and cinnamon until evenly combined. Press firmly into the bottom and slightly up the sides of a greased 9-inch springform pan. Chill while preparing the filling.

Preheat oven to 350°F (180°C).

Make the filling: Beat cream cheese and sugar until fluffy and smooth. Add milk and mix. Add eggs one at a time, mixing briefly after each addition.

• Mix in sour cream, vanilla extract, and sifted flour until smooth and lump-free.
• Pour the cheesecake filling over the chilled crust. Place the springform pan on a baking sheet and bake for 1 hour.
• Turn off the oven and leave the Lotus Biscoff Cheesecake inside for about 5 hours until completely cooled to prevent cracks.
• Refrigerate until fully chilled.
• Prepare topping: Microwave Biscoff spread for about 30 seconds until runny. Pour over chilled cheesecake and spread evenly. Garnish with crushed or whole Biscoff biscuits. Chill briefly until topping sets. Serve cold.