Instructions
Biscoff Crust
Pre-heat the oven to 325ºF.
Place the biscoff cookies in a food processor and process to obtain fine crumbs.
Melt the butter and mix with the biscoff crumbs.
Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” pan, it must be deep.
Bake the crust in the oven for 10 minutes.
Remove it from the oven and let it cool down.
Biscoff Cheesecake Batter
Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
Add the brown sugar and granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.
Scrape the bowl and beat for another 30 seconds.
Add the sour cream and biscoff cookie butter to the bowl, and mix to combine. Scrape the bowl.
Add the vanilla, salt, and mix.
Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
Add the eggs to the batter, mix just until combined. It’s best to add one egg at a time, waiting for one egg to be incorporated before adding the next one.
Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
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