1 packet lotus biscuits crumbled finely (leave 2 for deco)4-5 tablespoons melted butter Mix together and set in a loose bottom pan. Refrigerate Beat 2 cups of fresh cream with 4 tablespoons icing sugar. Beat 1 tin of medium fat cream cheese till smooth. Then add in ¾ cup icing sugar and 5 tablespoons lotus biscoff spread. Add 1 tablespoon lemon juice. Beat till smooth. Fold in whipped in cream. Set mixture over biscuit base. Refrigerate overnight. To decorate. Mix 2-3 tablespoons lotus spread with nestle cream. Drizzle over and decor with lotus biscuits.