°250 g lotus biscuits + 50 g lotus cookies for dust removal
°70g (5 Tbsp) melted butter 450g cream cheese
°90 g (3/4 cup) powdered sugar
°100 g (1/4 cup) cookie butter + 50 g cookie butter
+For the filling:
°500 ml (2 cups) thick whipped cream.
Chop the lotus biscuits. Prepare a 22-cm pan, line the pan with aluminum foil. To melt the butter.
Mix the chopped cookies and the melted butter, then press the mixture into the bottom of the pan, leave in the refrigerator for half an hour while the cream is being prepared.
In a deep bowl, add the cream cheese and powdered sugar and mix while mixing, add the biscuit butter and mix with a spatula.
Whisk the whipped cream firmly, then mix with the cheese mixture. Add the cream to the cookies and refrigerate for 30 minutes.
Melt 200 g of biscuit butter and pour over the surface of the cream and put the cake back in the refrigerator for 1 hour.
Melt 50 g of the biscuit butter and sprinkle over the cake edges, then finely grind 50 g of the cookies and sprinkle over the cake edges.