Beat the eggs with the erythritol and vanilla extract.
Add the spreadable cheese and mix well (without too many bubbles).
Add the gorgonzola and mix again.
Add the plant-based drink and evaporated milk. Mix well and pour the mixture into the mold lined with baking paper. (I moisten it to make it more pliable)
Finally, crumble the cookies and sprinkle them on top (remember to save some and not eat them beforehand).
Bake for 25 min + 5 min with the oven door open. Let it cool at room temperature and then refrigerate.
To finish, crumble more cookies and top with one firmly placed in each serving.
Enjoy your Lotus Biscoff and chocolate cheesecake.
