Preparation Steps

• Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
• In a bowl, combine crushed Biscoff cookies and melted butter. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
• Bake the crust for 10 minutes. Remove from oven and let cool slightly.
• In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and beat until well combined.
• Beat in the eggs one at a time, mixing until just combined after each addition. Stir in the heavy cream and vanilla extract.
• Pour the cheesecake filling over the prepared crust.
• Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
• Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually. This helps prevent cracking.
• Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, cover and refrigerate for at least 4 hours, or preferably overnight.
• To make the topping, gently warm the Biscoff spread in a microwave-safe bowl or over a double boiler. Stir in the heavy cream until smooth and glossy.
• Pour the Biscoff topping over the chilled cheesecake, spreading it evenly. Sprinkle with crushed Biscoff cookies.
• Slice and serve.