Prep Time: 40 Min
Cook Time: 60 Min
softened cream cheese brown sugar granulated sugar sour cream biscoff cookie butter vanilla extract salt large eggs
Crush the Biscoff cookies into crumbs. Mix with melted butter.
Press the crumbs onto the bottom of your springform pan. Bake in the oven for about 10 minutes.
Beat the cream cheese. Add brown sugar and granulated sugar, and beat. Add the Biscoff cookie butter and sour cream.
Finally, add the eggs, vanilla extract, and salt. Don't over mix once the eggs have been added
Spread the mixture on top of the cookie crust. Wrap the bottom of the pan with layers of aluminum. Place in a large roasting pan and pour hot water in the pan to form a water bath. Bake for 60 to 70 minutes.
Melt some biscoff cookie butter and drizzle on top of the chilled cheesecake. Sprinkle some biscoff crumbs around the edges.
01 All ingredients must be at room temperature
02 Don't over mix the batter once you add the eggs
03 Use a springform pan
04 Grease the sides of the springform pan
05 Don’t open the oven while the cheesecake is baking
06 Let the cheesecake sit in the oven with the closed door for 1 hour after it’s done baking