Start by making the crust. Crush the lotus cookies and mix with the sugar and butter. Set aside.

Preheat the oven to 325 F. Prepare a 9×13 pan by placing parchment paper in it. This is essential to being able to take out the cheesecake. Here’s my favorite tutorial.

Pour the crust into the pan and pack it down tightly with a flat bottom cup.

Beat the cream cheese until smooth and creamy. Scrape the bowl and make sure there are no lumps. Add the sugar and the ground lotus cookies and beat for a couple more minutes. Scrape again.

Add the salt, vanilla and eggs and beat until incorporated.

Add the sour cream and butter. Beat again. Scrape again.

Scrape down the bowl and pour your batter over the tightly packed crust.

Place a roasting pan or 9×13 cake pan into the bottom of your preheated oven. Fill it with 1/2 way with boiling water. Place the prepared cheesecake on a rack above it and bake for 17 minutes. The cheesecake will be barely jiggly. This is a different technique then the one used for a large cheesecake. Don’t overbake or it will be cakey. Remove the cheesecake and allow it to cool on the counter for 20 minutes. Refrigerate for 2 hours. You can also freeze for 30 minutes.

Remove the cheesecake from the pan gently. Melt the cookie butter and spread onto the cooled cheesecake. It will solidify quickly.

Boil some water and dip the knife in before each cut. This will ensure you get clean squares. Cut into whatever size you desire.

Enjoy!