Prepare the brownies according to package instructions. Allow to cool completely. In a bowl add cream cheese, biscoff spread, and vanilla essence. Mix it together using a hand blender. In another bowl, whisk ½ cup whipping cream until soft peaks form. Add the cream in the cheese-biscoff spread mix and fold it together gently, until well combined. Prepare whipping cream for layering: In a bowl add the whipping cream and powdered sugar. Whisk on high speed until stiff peaks form. In a bowl melt four tablespoons cookie butter in the microwave. Coarsely crush the lotus biscuits into crumbs. Fill the base of the dish with brownies cut into bite-size pieces. Drizzle melted biscoff spread on the brownies. On top of the brownies add a layer of the cheesecake. Then add a layer of whipped cream and top it with cookie crumbs. Repeat the layering one more time or till the dish is full. The top layer should be whipped cream. Cover the dish with cling film, keep in the refrigerator and allow it to chill for four hours or overnight before serving.