Ingredients
Crush up the Biscoff cookies into a fine crumb in a food processor or a Ziplock bag
Mix the crumbs with melted butter and press into the bottom of a 9-inch springform pan, coming up the edges a little bit. Pop in the fridge or freezer to chill while you make the filling
Biscoff Cheesecake
Biscoff Cheesecake
4hr · 12 servings
8 ounces Biscoff cookies
6 tablespoons melted butter
½ cup sugar
16 ounces full fat cream cheese room temperature
1 cup cookie butter spread
½ teaspoon salt
1 teaspoon vanilla extract
8 ounces Cool Whip
Cookie butter and crushed biscoff cookies for garnish
