Baked Lotus Cheesecake

Crush the biscuits and mix them with the melted butter.

Pour the mixture into a springform pan lined with parchment paper, leveling the base and sides well with the back of a spoon.

Place in the refrigerator for 30 minutes to compact the mixture.

In a bowl, combine the ricotta and cream cheese and mix with electric beaters.

Add sugar, eggs, Lotus spread, and a few drops of vanilla flavoring.

Pour the mixture over the biscuit base.

Bake in a preheated static oven at 160°C for 60-70 minutes.

Let cool completely, first at room temperature and then in the refrigerator for at least 4 hours (preferably overnight).

Decorate with Lotus spread and crumbled biscuits.