Creating this Biscoff Cheesecake is easier than you think. Just follow these steps:

1. Prepare the Crust:
– Preheat your oven to 350°F (175°C).
– In a mixing bowl, combine Biscoff cookie crumbs, melted butter, and sugar. Mix until well combined.
– Press the mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to pack it tightly.
– Bake for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

2. Make the Filling:
– In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
– Gradually add in the granulated sugar and continue to beat for another 2 minutes.
– Mix in the vanilla extract and then add eggs, one at a time, mixing well after each addition.
– Incorporate the sour cream and Biscoff spread, blending until the mixture is smooth and creamy.

3. Combine:
– Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.

4. Bake:
– Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly.
– Turn off the oven and leave the cheesecake inside for an additional hour to cool slowly (this helps prevent cracks).

5. Chill:
– Once cool, remove the cheesecake from the oven and let it cool to room temperature.
– Cover and refrigerate for at least 4 hours, or overnight for best results.

6. Serve:
– Before serving, top the cheesecake with whipped cream, crushed Biscoff cookies, and drizzle with melted Biscoff spread if desired.