Ingredients:

  • 250g Biscoff cookies, finely crushed
  • 60g unsalted butter, melted
  • 1 pinch salt
  • 680g full-fat cream cheese, softened
  • 150g granulated sugar
  • 200g Biscoff cookie butter, slightly warmed
  • 120g sour cream, room temperature
  • 1 tsp vanilla extract
  • 3 large eggs, room temperature
  • 150g Biscoff cookie butter, for topping
  • 6 whole Biscoff cookies, for garnish

Instructions:

  1. Preheat oven to 350°F (175°C). Pulse 250g Biscoff cookies in a food processor until fine crumbs form. Combine with 60g melted butter and a pinch of salt.
  2. Press the cookie mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and allow to cool completely.
  3. In a large bowl using a paddle attachment, beat the 680g softened cream cheese and 150g granulated sugar until smooth and emulsified. Avoid over-mixing to prevent air bubbles.
  4. Fold in 200g of warmed cookie butter, 120g sour cream, and 1 tsp vanilla extract until well combined.
  5. Add the 3 large eggs one at a time, mixing on low speed just until the yellow disappears.
  6. Wrap the exterior of the springform pan in heavy-duty aluminum foil to waterproof it. Pour the batter over the cooled crust. Place the pan inside a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan.
  7. Bake for 60 minutes or until the edges are set but the center remains slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour to cool slowly.
  8. Remove from the water bath and refrigerate for at least 6 hours, or overnight, to achieve a perfect set.
  9. Melt the remaining 150g of cookie butter and pour over the chilled cheesecake. Garnish with whole cookies before slicing.