Whip the cream: In a stand mixer, beat 2 cups of heavy cream on medium speed until medium peaks form, about 3-4 minutes.

Mix the cookie butter filling: Fold in ½ cup of Lotus Biscoff spread, ⅓ cup of mascarpone cheese, 1 teaspoon of pure vanilla extract, a pinch of kosher salt, and 2 tablespoons of confectioners' sugar into the whipped cream.

Prepare the loaf pan: Line a 9"x5" loaf pan with plastic wrap and arrange a layer of Lotus Biscoff cookies at the bottom.

Assemble the cake layers: Spread a layer of the cookie butter cream mixture over the cookies. Repeat the process with more cookies and cream until finished with cookies on top.

Chill to set: Wrap the loaf pan tightly with plastic wrap and refrigerate for 24 hours.

Serve the cake: Unmold the cake and drizzle warmed Lotus Biscoff spread over the top. Garnish with crushed Biscoff cookies.