**Biscoff Cheesecake Recipe**

**Crust:**

1. **Prepare Crumbs**: Process Biscoff cookies in a food processor until finely crushed.

2. **Mix**: Combine cookie crumbs with melted butter to achieve a “wet sand” texture.

3. **Press**: Firmly press the mixture into the bottom of an 8-inch springform pan.

4. **Set**: Freeze the crust for 15 minutes to solidify.

**Filling:**

1. **Cream Cheese Mixture**: Beat cream cheese, powdered sugar, and vanilla in a bowl until creamy.

2. **Incorporate Biscoff**: Mix in Biscoff cookie butter until evenly combined.

3. **Whip Cream**: In a separate bowl, whip heavy cream to stiff peaks, then fold into the cream cheese mixture.

4. **Assemble**: Pour the filling over the set crust, smoothing the surface with a spatula.

**Chilling:**

– **Refrigerate**: Place the cheesecake in the refrigerator and chill for 6-8 hours, or ideally overnight, to ensure it firms up properly.

**Decoration & Serving:**

1. **Unmold**: Carefully release the cheesecake from the springform pan.

2. **Drizzle**: Warm some additional Biscoff cookie butter and drizzle over the top of the cheesecake.

3. **Garnish**: Add a finishing touch with crushed Biscoff cookies or dollops of whipped cream.

4. **Serve**: Enjoy the cheesecake chilled for the best experience.

**Pro Tips:**

– **Cream Cheese**: Use full-fat cream cheese to achieve a rich and smooth texture.

– **Crust Prep**: Ensure the crust is completely chilled before adding the filling to prevent any mixing.

– **Smooth Filling**: For a velvety filling, beat the cream cheese well before adding other ingredients.

– **Setting Time**: Allow the cheesecake to set fully in the refrigerator for optimal texture.

– **Slicing**: For clean cuts, dip the knife in hot water before slicing the cheesecake.

Indulge in this sumptuous Biscoff Cheesecake, a perfect blend of creamy cheesecake and the iconic flavor of Biscoff cookies. It’s an elegant dessert that promises to delight any sweet tooth!