Instructions

• Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed Biscoff cookies with the melted butter. Mix until it resembles wet sand—this is your crust foundation.
• Bake the crust for 10 minutes until it’s slightly golden brown. Allow it to cool completely.
• Beat the softened cream cheese and granulated sugar in another bowl until it’s smooth and creamy. Add in the vanilla extract, mixing well.
• Fold in the whipped cream gently to keep that delightful airy texture.
• Spread half the cheesecake filling over the cooled crust. Sprinkle on some extra Biscoff cookie crumbles, then layer on the remaining filling.
• Top the cheesecake with more cookie crumbles. Cover and refrigerate for at least four hours or overnight.