Mix all cookie crumble ingredients together in a bowl until combined.

Lay out a large piece of Gefen Parchment Paper and place the batter on the right side.

Fold left side of parchment paper over and use a rolling pin to spread batter into a rectangle that’s about 1/4 inch thick.

Place in freezer to set. Once hardened, crumble into chunks, and leave in fridge or freezer until ready to use.

Mix gelatin powder with water and let sit for two minutes.

Then, microwave for 15 seconds. You want the mixture to be warm so the granules ‘melt’ but do not boil. Set aside.

Mix crumbs with melted butter and sugar and press into a nine-inch springform pan. (If you want a more solid base, bake for 10 minutes at 350 degrees Fahrenheit and let cool).

With the whisk attachment on your mixer, beat cream cheese until smooth.

Lower speed and gradually add confectioners’ sugar. Use a spatula to scrape the bowl and beat again.

Add in vanilla and melted white chocolate. Scrape the bowl again to make sure the bottom and sides are smooth.

Add in heavy/whipping cream and bring mixer to high speed. Beat for three to four minutes until thick and fluffy.

Add in gelatin mixture and mix just enough to combine. Add in cookie butter crumbles and fold in.

Spread evenly over crust. Let set in the fridge.

Warm cookie butter in microwave to make it pourable but not hot. Spread evenly over cheesecake batter.

Garnish with whipped cream, lotus cookies, and lotus cookie crumbs.

Let set in fridge overnight before unmolding.

To unmold, use a sharp knife along the rim before releasing the springform pan. Carefully transfer to a serving plate.