Biscoff Cookie Butter Cheesecake

Preheat Oven:

Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

Mix Crust Ingredients:

In a medium bowl, combine Biscoff cookie crumbs, granulated sugar, and melted butter. Stir until well mixed.

Press Crust:

Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 10 minutes. Remove from the oven and let cool.

Prepare the Cheesecake Filling:

Beat Cream Cheese:

In a large bowl, beat the softened cream cheese until smooth and creamy.

Add Sugar and Cookie Butter:

Add granulated sugar and Biscoff cookie butter, mixing until well combined.

Incorporate Eggs:

Add the eggs, one at a time, beating well after each addition. Mix in sour cream, heavy cream, vanilla extract, and flour until smooth.

Pour and Bake:

Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula. Bake at 325°F (165°C) for 50-60 minutes, or until the center is set and the edges are lightly golden. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Chill:

Refrigerate the cheesecake for at least 4 hours, or overnight, to set properly.

Prepare the Topping:

Warm Cookie Butter:

Gently heat the Biscoff cookie butter in the microwave for about 20-30 seconds, or until it becomes pourable.

Drizzle and Garnish:

Once the cheesecake is chilled, drizzle the warmed Biscoff cookie butter over the top. Sprinkle with crushed Biscoff cookies.

Serve:

Slice and Enjoy:

Remove the cheesecake from the springform pan and slice. Serve chilled and enjoy your delicious Biscoff Cookie Butter Cheesecake!

Enjoy your decadent, creamy cheesecake with that delicious Biscoff twist!