Biscoff Cookie Butter Cheesecake

1. Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying lightly with nonstick cooking spray. To make the Biscoff cookie crumbs, add 32 Biscoff cookies to a blender or a food processor and pulse until they become fine crumbs.
2. In a medium bowl, combine 2 cups crushed Biscoff cookies, ⅓ cup brown sugar, 5 tablespoons melted unsalted butter, and 1 pinch salt. This should resemble damp sand.
3. Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
4. Bake for 10 minutes. Remove from the oven and set aside to cool completely. Keep the oven on as the cheesecake will bake at the same temperature.

Cheesecake Filling

1. Add 32 ounces room temperature cream cheese, to the mixing bowl of a stand mixer and beat with a paddle at medium-high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
2. Add ¾ cup packed dark brown sugar and ¼ cup granulated sugar and beat for 1 minute on medium-high speed. Scrape the bowl again and mix for 1 more minute. Add 1 cup Biscoff cookie butter, and mix until combined before scraping down the bowl again. Add 8 ounces room temperature sour cream and 1 tablespoon vanilla extract and mix until combined, scraping down the bowl again.
3. Add 5 room temperature large eggs one at a time and beat on low speed until combined, about 30 seconds-1 minute. Scrape down the bowl as needed, which will help create a smooth batter.

Bake The Cheesecake

1. Using 18-inch heavy-duty aluminum foil, wrap the outside of the springform pan with 4 sheets of foil, ensuring the sheets are long enough to go up all sides of the pan. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
2. Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep. Add the cheesecake batter to the pan and smooth over the top of it.
3. Using very hot water, add water to the baking pan until there is about 1 ½ inches of water around the springform pan. carefully move the baking pan to a rack in the oven that is positioned in the lower third of the oven.
4. Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquid still, give it 15 more minutes and check it again.
5. Once the cheesecake is fairly firm but still has a slight wobble, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
6. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.
7. Chill in the fridge for 4-6 hours, or overnight before serving.
8. Before serving top the cheesecake with Biscoff cookie butter, whipped cream, and Biscoff cookies and cookie crumbs.