In a saucepan, melt half a cup unsalted butter on low heat, so the butter doesn’t burn.

Add the entire package of Lotus Biscoff cookies to the food processor and the melted butter. Pulse until well-blended and all the cookies are chopped. It should feel sandy, but can still be molded. 

In a springform pan or pie pan, press the cookie dough firm at the bottom and sides of the pan. Place your cheesecake crust in the freezer while you make the filling.

In a bowl, add your whipped cream and vanilla pudding mix and mix until well-combined and the mixture begins to thicken.

Add the sugar and mix until well combined, which should take only a few seconds. Add the sour cream and greek yogurt and mix until it becomes thick and well-combined. 

Take the cheesecake crust out of the freezer and add about half of the filling to the pan. Place in the freezer for another 20 minutes. In the meantime, cut your strawberries or any fruit you may want to place on top. 

Take the cheesecake out of the freezer and add the rest of the filling into a piping bag using your favorite design tip. Add the sliced strawberries to the perimeter of the cake. Start piping from the outside in. Once the entire cheesecake has been pipped with the cheesecake filling, add more strawberries to the border. Place in the freezer for 30 minutes