Ingredients

For the Crust:

•2 cups crushed Biscoff cookies (250 g)

•7 tbsp unsalted butter, melted (100 g)

For the Filling:

•16 oz cream cheese, softened (500 g)

•½ cup granulated sugar (100 g)

•¾ cup Biscoff spread (200 g)

•1 tsp vanilla extract (5 ml)

•¾ cup heavy cream, cold (200 ml)

•⅔ cup dark chocolate chips, melted (optional) (100 g)

For the Topping:

•⅓ cup heavy cream (100 ml)

•3 tbsp Biscoff spread (50 g)

•Crushed Biscoff cookies and chocolate shavings, for garnish

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Instructions

1. Make the crust: 

Crush Biscoff cookies into fine crumbs and mix with melted butter. Press into the bottom of a 9-inch (23 cm)springform pan. Chill while you prepare the filling.

2. Prepare the filling: 

In a bowl, beat cream cheese and sugar until smooth. Add Biscoff spread and vanilla extract, and mix until fully combined. In a separate bowl, whip cold heavy cream to soft peaks. Fold it gently into the cream cheese mixture. If using, fold in melted chocolate chips for a chocolate twist.

3. Assemble the cheesecake: 

Spread the filling over the crust in two layers. For extra texture, you can sprinkle crushed Biscoff cookies in between. Smooth the top and refrigerate for at least 6 hours or overnight.

4. Make the topping: 

Warm heavy cream and Biscoff spread in a small saucepan or microwave until smooth. Let cool slightly and pour over the chilled cheesecake.

5. Garnish & serve: 

Decorate with crushed Biscoff cookies and chocolate shavings. Slice and serve chilled

Author: Jordan
Prep Time: 30 minutes
Chill Time: 6 hours