Preparation Steps

• Preheat oven to 160°C (325°F). Grease and line a 23cm (9-inch) springform pan.
• For the crust, combine crushed Biscoff cookies and melted butter. Press firmly into the bottom of the prepared pan.
  200 grams Biscoff cookies
• Bake the crust for 10 minutes. Let cool while preparing the filling.
• In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the sugar until well combined.
  200 grams Biscoff cookies
• Beat in the eggs one at a time, mixing 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 cooled crust.
• Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
• Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
• Remove from the oven and let cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight.
• Before serving, drizzle with warmed Biscoff spread and sprinkle with crumbled Biscoff cookies.
  200 grams Biscoff cookies