Prepare the Crust:

Preheat your oven to 325°F (160°C).

In a bowl, mix the Biscoff cookie crumbs, sugar, and melted butter until combined.

Press the mixture firmly into the bottom of a greased springform pan. Bake for 8–10 minutes, then let cool.

Make the Cheesecake Filling:

In a large bowl, beat the cream cheese and sugar until smooth and fluffy.

Add the Biscoff cookie butter and mix until combined.

Beat in the eggs one at a time, followed by the vanilla extract and heavy cream. Mix until smooth.

Pour the filling over the cooled crust.

Bake the Cheesecake:

Place the springform pan in a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides (water bath).

Bake for 55–65 minutes, or until the center is just set and slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Chill:

Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.

Add the Topping:

Spread the melted Biscoff cookie butter over the top of the chilled cheesecake.

Sprinkle extra Biscoff cookie crumbs on top for garnish.

Serve & Enjoy:

Slice and serve this decadent dessert with a dollop of whipped cream, if desired.

Pro Tips:

Warm the Biscoff cookie butter slightly for an easy drizzle.

Substitute with gingersnap cookies for a spiced twist on the crust.

Add a swirl of chocolate ganache for an extra indulgent layer.

A rich, creamy, and utterly irresistible dessert that’s a cookie lover’s dream! Enjoy!