Preparation Steps

• Preheat oven to 160°C (325°F). Grease and line a 23cm (9-inch) springform pan.
• For the crust: In a bowl, combine crushed Biscoff cookies and melted butter. Press mixture evenly into the bottom of the prepared springform pan.
• For the filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in heavy cream and vanilla extract.
• Gently fold in the Biscoff spread until just combined. Pour the filling over the cookie crust.
• Bake for 60-70 minutes, or until the edges are set and the center is still slightly wobbly. Turn off the oven and let the cheesecake cool inside the oven with the door ajar for 1 hour.
• Remove from oven and let cool completely on a wire rack. Then, chill in the refrigerator for at least 4 hours, or preferably overnight.
• For the topping: Gently warm the Biscoff spread until it is pourable. Drizzle over the chilled cheesecake and sprinkle with crushed Biscoff cookies.
• Slice and serve.