– 2 ¼ cup Biscoff cookie crumbs fine crumb – ⅛ cup Brown sugar packed light or dark – 7 tablespoon Unsalted butter melted – 24 oz Cream cheese room temperature – ¾ cup White granulated sugar – 1 cup Biscoff cookie spread – ½ cup Sour cream room temperature – ¼ cup Heavy cream room temperature – 1 teaspoon Pure vanilla extract – 3 Large eggs room temperature – 1 cup Biscoff cookie pieces chopped – ¾ cup Biscoff cookie spread for topping the cheesecake – Biscoff cookies for decorating the cheesecake
Preheat the oven to 325°F. Spray 9-inch springform pan with nonstick baking spray. Spray again and place a 9-inch parchment circle at the bottom.Process 40 Biscoff cookies till fine. In a medium bowl, fork-mix Biscoff crumbs, brown sugar, and melted butter.
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Put crumbs in the springform pan. Form the crust halfway up the pan with your hands. Compact the crust with the measuring cup bottom.Baking for 13 minutes.
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Mix cream cheese on high for 1 minute. Scrape bowl and add sugar. Beat for another minute and scrape the bowl with a rubber spatula.Add Biscoff cookie spread, sour cream, heavy cream, and vanilla. Smoothly mix. Fully incorporate cookie butter.
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Add eggs one at a time and mix on low. Mix just till blended.Remove the mixer bowl and add Biscoff cookie crumbs. Fold it in with a rubber spatula.Fill the springform pan with cheesecake batter. Prepare a bath.
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Water bath. Use one of these water bath procedures. A big roasting pan and hot boiling water are used in both ways.Bake 60-70 minutes. Bake until the edges firm and the center jiggles.
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Leave the cheesecake to cool for 30 minutes after turning off the oven and propping open the door.Cool the pan on a rack. Cool fully.Refrigerate wrapped with aluminum foil. Let chill for 6 hours or overnight.
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Remove the cheesecake and parchment paper from the pan. Microwave cookie butter until melted. Pour melted cookie butter over cheesecake and add Biscoff cookies.
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