Put the speculoos in a freezer bag or blender and grind to a powder.
Melt the butter in a double boiler or in the microwave and add to the speculoos powder.
Mix the two well.
Mix the sugar and eggs with a whisk or mixer. Add the cream cheese and lemon juice and keep stirring until a cream is formed. It can happen that it ends up runny, but that`s not a problem as the cream solidifies as it bakes.
Pour the speculoos batter into an ungreased springform pan and smooth it out. Spread the cream cheese cream on top.
Bake at 150 ° C top / bottom heat or 125 ° C convection for approx. 60 minutes in the preheated oven on the middle rack.
The cheesecake tastes better cold than warm, so it is best to let it cool down after baking and then put it in the refrigerator for about 2 hours.
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