Biscoff Cheesecake Recipe

Pulse Biscoff cookies into fine crumbs, pour in melted butter and pulse again.

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Whip heavy cream until you have stiff peaks. Set aside.

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Beat cream cheese until smooth. Add cookie butter, powdered sugar and vanilla extract.

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Gently fold in the whipped cream until it is completely combined.

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Pour the biscoff cheesecake filling into your pan. Cover and chill for 12 hours.

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Take it out of the pan and spread melted Biscoff spread on top, sprinkle over crushed Biscoff cookies.

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