Biscoff Cheesecake

Ingredients

• 1 packet of Biscoff cookies
• 1/3 cup melted butter
• Cooking spray
• 22 oz cream cheese
• 1/2 cup sugar
• 3/4 cup sour cream
• 1/3 cup sweetened condensed milk
• 2/3 cup Biscoff Spread
• 2 tbsp corn starch
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3 eggs

Instructions

1. Crush the Biscoff cookies using a food processor or a rolling pin.
2. Transfer the crushed cookies to a mixing bowl and add melted butter. Mix until well combined.
3. Spray a 9-inch springform pan with cooking spray and line it with parchment paper, then add more cooking spray.
4. Spread the cookie mixture evenly in the pan and press it down tightly.
5. Bake the crust in the oven at 350 degrees for 10 minutes, then remove and set aside.
6. In a mixing bowl, beat the cream cheese until smooth.
7. Add sugar and mix well.
8. Mix in sour cream, sweetened condensed milk, and Biscoff spread.
9. Add corn starch, vanilla extract, and salt, then mix again.
10. Add eggs one at a time, mixing until just combined. Do not overmix.
11. Wrap the sides of the pan with foil and pour the filling over the crust, smoothing it out.
12. Place the pan in a large dish and add hot water halfway up the sides.
13. Bake at 320 degrees for 1 hour, then turn off the oven and let it sit inside for another hour without opening the door.
14. Remove from the water bath, let cool, and refrigerate overnight.
15. Top with melted Biscoff spread and crumbled cookies before serving.