Preparation Steps

• Preheat oven to 160°C (325°F). Line the bottom of a 23cm (9-inch) springform pan with parchment paper.
• For the crust, combine crushed Biscoff cookies and melted butter. Press the mixture firmly into the bottom of the prepared springform pan.
  200 grams Biscoff cookies
• Bake the crust for 10 minutes. Remove from oven and let cool while preparing the filling.
• In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
  200 grams Biscoff cookies
• Add the eggs one at a time, beating well after each addition. Stir in the heavy cream and vanilla extract.
  200 grams Biscoff cookies
• Gently fold in the melted Biscoff spread until just combined. Do not overmix.
  200 grams Biscoff cookies
• Pour the filling over the prepared crust and spread evenly.
• Bake for 50-60 minutes, or until the edges are set and the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
• Remove from oven and let cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight.
• To serve, gently warm the Biscoff spread for the topping until pourable. Drizzle over the chilled cheesecake. Garnish with crumbled Biscoff cookies.
  200 grams Biscoff cookies