instructions
To begin, finely chop the speculaas biscuits using a food processor.
Step 2: Melt the butter and add to the bowl. Combine thoroughly.
Third, line an 8-inch springform pan with the crumbs. Make sure to press down evenly and firmly. Put it in the freezer for half an hour.
Step 4: Beat the cream cheese for a few minutes in a bowl until it becomes frothy. After that, stir in the cookie butter along with the vanilla essence. Put aside.
Fifth, combine the powdered sugar and heavy cream in a separate basin. Before adding to the cheesecake batter, whip the cream until soft peaks develop. Mix the ingredients gently until everything is incorporated.
Step 6: Evenly distribute the mixture into the foundation. Allow it chill in the refrigerator for one more night.
The seventh step is to melt the butter in a skillet over medium heat. Then, add the salt, sugar, and brown sugar. Keep stirring until all of the sugar has dissolved.
Eighth Step: Gradually Whisk in Vanilla Extract and Cream. Cook, stirring occasionally, until mixture thickens slightly. Pour into an ice-filled glass and set aside to chill.
Step 9: Top the cheesecake with the cooled caramel.
Tenth Step: Mix everything together by swirling the pan. Allow to sit in the fridge for at least one or two hours.
The eleventh step is to top the cheesecake with piped whipped cream when it has cooled fully.