Follow these steps to create a cheesecake that will transport you back to those warm and welcoming kitchens of your childhood:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and set aside.
2. In a medium bowl, combine the crushed Lotus Biscoff cookies and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 3-4 minutes.
4. Add the vanilla extract and mix until well combined. Then, add the eggs one at a time, beating well after each addition.
5. Mix in the sour cream, flour, cinnamon, and nutmeg until the batter is smooth and free of lumps.
6. Gently fold in the Lotus Biscoff spread, creating a marbled effect in the batter.
7. Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
8. Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly golden.
9. Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
10. Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for best results.