Ingredients
Scale
**For the Biscoff Crust:**
- 50 Biscoff cookies
- 10 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar
**For the Biscoff Cookie Butter Cheesecake:**
- 32 oz. cream cheese (at room temperature)
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup Biscoff cookie butter
- ⅓ cup sour cream (at room temperature)
- 1 tablespoon vanilla extract
- 3 eggs (at room temperature)
- 3 egg yolks (at room temperature)
**For the Biscoff Cookie Butter Topping:**
- ¾ cup Biscoff cookie butter (melted)
- Whipped cream for decoration (optional)
- Biscoff cookies for decoration (optional)
- Biscoff cookie crumbs for decoration (optional)
Instructions
**For the Biscoff Cookie Crust:**
- Preheat the oven to 350°F.
- Pulse the Biscoff cookies in a food processor until finely ground.
- Add the melted butter and sugar to the cookie crumbs and pulse until combined.
- Prepare a 9-inch springform pan by wrapping the bottom and sides with several layers of aluminum foil to prevent water from seeping in during baking.
- Press the cookie crumb mixture into the bottom and about an inch up the sides of the pan.
- Bake the crust for 10 minutes, then let it cool completely.
**For the Biscoff Cookie Butter Cheesecake:**
- Preheat the oven to 350°F if it’s not still preheated from the crust.
- In a stand mixer, beat the softened cream cheese, cornstarch, and granulated sugar together with a paddle attachment for two minutes until smooth and lump-free.
- Add the Biscoff cookie butter, vanilla extract, and sour cream to the cream cheese mixture. Mix for 1 minute until well combined.
- Boil a pot of water for the water bath.
- Add the eggs and egg yolks one at a time, mixing each one fully before adding the next. Do not overmix.
- Pour the batter into the prepared crust. Place the cheesecake in a large roasting pan and pour the boiling water into the pan until it reaches about 1 ½ inches up the sides of the springform pan.
- Bake at 350°F for 1 hour. After an hour, turn off the oven and crack the oven door open, letting the cheesecake sit for another hour to cool gradually.
- After 2 hours, remove the cheesecake from the oven, run a butter knife around the edges to loosen it from the pan, and let it cool completely on the counter. Refrigerate for at least 8 hours, or overnight.
**For the Biscoff Cookie Butter Topping:**
- Once chilled, remove the cheesecake from the springform pan and transfer it to a serving plate.
- Pour the melted Biscoff cookie butter over the top and use a mini offset spatula to smooth it out. Refrigerate for about 20 minutes until the topping is set.
- Decorate with whipped cream swirls, Biscoff cookie crumbs, and whole Biscoff cookies if desired.