Crust

Cup of Yum
1. Preheat oven to 350 degrees.
2. Add the speculoos cookies into a bag and crush with a rolling pin until the cookies are all crumbs. You could also use the food processor to make it quicker.
3. In a 9x13 pan, add in the speculoos cookie crumbs, granulated sugars, and melted butter. Stir to coat all the cookie crumbs in the melted butter. Firmly press the crumbs into the pan.
4. Place into the oven and bake for 10 minutes. Remove from the oven and let cool. Begin working on the cheesecake filling.

Cookie Butter Cheesecake Filling

1. In a medium bowl, add in the cream cheese, cookie butter and butter. Beat on medium/high until light and fluffy.
2. Add in the sugar and vanilla and beat until incorporated.
3. In a separate bowl. add in the heavy cream. Beat on medium/high with a handmixer until stiff peaks form. When you pull the beaters out of the whipped cream, it should be able to hold a peak.
4. Add in a quarter of the whipped cream and fold it into the cream cheese mixture. This will lighten up the mixture before adding the remaining whipped cream and deflating it all.
5. Add in the remaining whipped cream and carefully fold it in.
6. Spread the filling into the cooled crust. Be sure to get to all of the edges of the crust. Seal off any holes on the edges to prevent the pudding (in the next step) from seeping through and making our crust soggy.
7. Chocolate Pudding
8. In a mixing bowl, add in the chocolate pudding mix and milk. Using a handmixer, beat on medium until incorporated. Let thicken about 5 minutes before spreading on top of the cheesecake layer.
9. Spread the pudding evenly over top of the cookie butter cream cheese layer. Be sure to get to the edges.
10. Remove the lid from the hot fudge topping and microwave for 45 seconds.
11. Scoop all of the fudge topping into a sandwich bag. Cut a small hole out of the corner of the sandwich bag.
12. Drizzle the hot fudge topping all over the top of the pudding. I started from the corner and drizzled back and forth until everything was covered.
13. Spread the whipped topping all over the top of the dessert. Again, make sure to take the topping all the way over to the edges.
14. Add the 1 1/2 tablespoons of cookie butter into a sandwich bag. Place into the microwave for about 20 seconds. Squish it around in your hand to make sure it's all runny.
15. Cut a small hole in the corner of the sandwich bag. Drizzle peanut butter on top of the dessert. I drizzled one direction all the way across the dessert and then drizzled in the opposite direction all the way across. 
16. Add on the chocolate curls.