Preparation

• Begin by crushing the Biscoff cookies into fine crumbs. You can use a food processor or zip them in a plastic bag and smash them with a rolling pin.
• Mix the crumbs with the melted butter until fully combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create a solid base.
• In a large mixing bowl, beat the room-temperature cream cheese until it’s silky smooth, about 2-3 minutes. Scrape down the sides to ensure everything is mixed evenly.
• Add the Biscoff cookie spread and powdered sugar to the cream cheese mixture. Blend until they’re well incorporated, ensuring there are no lumps.
• In a separate bowl, whip the heavy cream until it forms stiff peaks—this usually takes about 3-5 minutes with a hand mixer.
• Gently fold the whipped cream into the Biscoff cream cheese mixture. Be careful not to deflate the whipped cream; you want to maintain that light, airy texture.
• Spread the cheesecake filling over the cookie base in the springform pan. Smooth the top with a spatula and make sure it’s evenly distributed.
• Refrigerate the cheesecake for at least 4 hours, or overnight if possible. This allows it to set properly and makes for cleaner slices when you’re ready to serve.
• When ready to indulge, slice the cheesecake and enjoy it chilled. For added flair, consider drizzling it with extra Biscoff spread or topping it with whipped cream.