Crust:
28 Biscoff Cookies
1/2 stick of butter
2 TBSP sugar
In a food processor, crush the cookies into fine crumbs.
Add in melted butter and sugar pulse until combined.
Press into a foil-lined 9×13 pan.
Filling:
3 1/2 — 8 oz boxes of cream cheese, room temperature
1 1/2 tsp vanilla
3/4 cup sugar
1/2 cup heavy cream
3 eggs
2 TBS all purpose flour
Cookie Butter Swirl:
6 oz Biscoff Spread
1/2 box of cream cheese, left over from the filling
1/4 c sugar
1 egg
Crust:
In a food processor, crush the cookies into fine crumbs.
Add in melted butter and sugar pulse until combined.
Press into a foil-lined 9×13 pan.
Filling:
Beat together the cream cheese, sugar, flour
and vanilla until well blended.
Add the heavy cream and eggs, beating on
low speed just until blended.
Pour over the prepared crust.
Cookie Butter Swirl:
Drop by spoonfuls randomly over the cheesecake.