Prepare the Crust:

• Preheat oven to 325°F (163°C).

• Crush Biscoff cookies into fine crumbs and mix with melted butter.

• Press mixture firmly into the bottom of a 9-inch springform pan.

• Bake for 8-10 minutes, then let cool.

Make the Cheesecake Filling:

• In a large bowl, beat cream cheese and sugar until smooth.

• Add Biscoff cookie butter and vanilla extract, mixing well.

• Beat in eggs, one at a time, until just combined.

• Mix in heavy cream until smooth.

Bake the Cheesecake:

• Pour filling over the crust and smooth the top.

• Bake for 45-50 minutes, until the center is set but slightly jiggly.

• Turn off the oven and let the cheesecake cool inside with the door slightly open.

• Refrigerate for at least 4 hours (or overnight).

Add the Topping:

• Melt Biscoff cookie butter and drizzle over the cheesecake.

• Garnish with Biscoff cookies for extra crunch.

Serve & Enjoy! 😍

• Slice and serve with whipped cream or extra cookie crumbles!