Biscoff Cookie Butter Cheesecake: A Cookie Lover’s Dream

Mix the crushed Biscoff cookies, melted butter, and brown sugar in a bowl. Press this mixture into the bottom of a 9-inch springform pan. Freeze for 15 minutes to set the crust.

Make the Cheesecake Filling:
Beat the cream cheese and powdered sugar together until smooth. Add in the Biscoff cookie butter, sour cream, and vanilla extract, and mix until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake batter until smooth.

Assemble the Cheesecake:
Pour the cheesecake filling over the prepared crust and smooth the top evenly. Refrigerate for at least 6 hours (or overnight) for the best texture.

Assemble & Decorate:
Drizzle the warm Biscoff cookie butter over the cheesecake. Sprinkle crumbled Biscoff cookies on top and, if desired, garnish with a whole Biscoff cookie.

Serving and Storage Tips