For the Crust: – 2 cups Biscoff cookie crumbs – 1/2 cup unsalted butter, melted For the Cheesecake Filling: – 4 packages (32 oz) cream cheese, softened – 1 cup granulated sugar – 4 large eggs – 1 cup sour cream – 1 teaspoon vanilla extract – 1 cup Biscoff cookie spread For the Topping: – Biscoff cookie crumbs for garnish
1. Mix Biscoff crumbs with melted butter for the crust. Press into the bottom of a springform pan and bake for 10 mins. Cool. 2. In a large bowl, beat cream cheese until smooth. Add sugar, eggs (one at a time), sour cream, vanilla, and Biscoff spread. Mix until smooth.