Line the bottom of a 9 inch springform pan with parchment paper.
Place Lotus Cookies in a blender or food processor and blend into crumbs. Place 1 ¼ cup of the crumbs into a bowl. Add melted butter and mix to incorporate. Double crust ingredients if you want your crust up the side.
Press mixture into bottom of your prepared pan and refrigerate for at least 30 minutes to firm up.
In a large bowl, beat cream cheese and sugar for a few minutes until creamy. Add in vanilla extract and beat until fully blended.
In a separate bowl, whip heavy cream until stiff peaks form, this can also be done in a stand mixer.
Fold whipped cream into cream cheese mixture. Fold in cookie butter and then spread mixture evenly onto crust.