Styling and photography by Sara Husney

This decadent cheesecake features a crunchy Lotus cookie crust, a creamy cheesecake layer, a rich chocolate fudge topping, and a generous crumble of Lotus cookies on top, making every bite smooth, rich, creamy, crunchy, and indulgently sweet.

Yields 1 8-inch (20-cm) cheesecake

Crust:

• 22 Lotus cookies, crushed
• ¼ cup Yummy Sweetened Condensed Milk
• 3 Tbsp unsalted butter, at room temperature

Cheese Filling:

• 1 lb (450 g) cream cheese
• ¾ cup Yummy Sweetened Condensed Milk
• 2 Tbsp Lotus butter

Fudge Topping:

• ½ 14-oz (400-g) can Yummy Sweetened Condensed Milk
• 6 oz (170 g) milk chocolate
• 2 Tbsp Lotus butter
• 10 Lotus cookies, crushed, for garnish

Preheat oven to 350°F (175°C).

Mix all crust ingredients in a bowl. Place in an 8-inch (20-cm) springform pan. Bake for 7 minutes. Remove pan from the oven and press the crust evenly into the pan.

To prepare the cheese filling, mix all ingredients in the bowl of an electric mixer. Place the mixture on the crust, making sure to smooth it into an even layer. Return pan to the oven for 30 minutes.

Remove pan from the oven and let cool for at least 1 hour.

To prepare the fudge topping, place the condensed milk, chocolate, and Lotus butter in a double boiler. Mix until melted