Prepare the crust: Combine the 1.5 cups of finely crushed Biscoff cookies with the 6 tablespoons of melted butter. Press the mixture firmly into the bottom of an 8x8 inch baking pan lined with parchment paper, ensuring an even layer. Place the crust in the freezer while preparing the filling.

Make the main Biscoff layer: In a large bowl, beat the softened cream cheese and 1 cup of confectioners' sugar together until smooth and creamy. Set aside.

Whip the cream: In a separate, chilled bowl, whip the 1 cup of cold heavy whipping cream with the vanilla extract until stiff peaks form. Gently fold half of the whipped cream into the cream cheese mixture until just combined.

Assemble the layers: Remove the crust from the freezer. Spread the cream cheese mixture evenly over the crust. Then, gently pour the warmed (pourable) Biscoff spread over the cream cheese layer. Dollop the remaining reserved whipped cream on top and lightly swirl it through the Biscoff spread using a knife.

Chill: Cover the pan tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the dessert to set completely.

Garnish and serve: Just before serving, whip the remaining 1/2 cup of heavy cream with 2 tablespoons of confectioners' sugar until soft peaks form. Spread or dollop this final layer onto the chilled dessert. Sprinkle generously with the roughly crushed Lotus Biscoff cookies.