Preparation Steps

• Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.
• In a food processor, pulse 24g Biscoff cookies into fine crumbs. Mix with melted butter and press firmly into the bottom and slightly up the sides of the springform pan.
• Bake the crust for 10 minutes, then let cool while preparing the filling.
• In a large bowl, beat cream cheese and sugar on medium speed until smooth and creamy, about 3 minutes.
• Mix in vanilla and 0.5 cup Biscoff spread until fully incorporated. Scrape down the bowl as needed.
• Add eggs one at a time, mixing on low just until blended. Do not overmix.
• Pour the batter over the cooled crust. Place the pan inside a larger roasting dish and add hot water to the outer dish to halfway up the side of the springform (water bath).
• Bake for 60 minutes. Turn off the oven and crack the door open slightly. Let the cheesecake cool inside for 1 hour to prevent cracking.
• Remove from oven and water bath. Chill in the refrigerator for at least 4 hours or preferably overnight.
• For the ganache, heat heavy cream in a small saucepan until steaming but not boiling. Pour over remaining 0.5 cup Biscoff spread and stir until smooth. Let cool slightly.
• Pour ganache over chilled cheesecake and smooth with a spatula. Decorate with whole and chopped Biscoff cookies.
• Refrigerate for at least 30 minutes before slicing. Serve chilled.