biscoff cheesecake🤎🍰 Ingredients: Crust: 200g (38 pcs) biscoff cookies 80g (1/3 cup) butter, melted Cheesecake: 500g (2 cups) cream cheese, softened 100g (1/2 cup) granulated sugar 120ml (1/2 cup) heavy whipping cream 1 tsp vanilla 150g (1/2 cup) biscoff spread (i used crunchy) 2 eggs 1 tbsp all purpose flour Topping: 150g (1/2 cup) biscoff spread, melted biscoff cookies Instructions: Crust: 1. Crush the cookies using a food processor, or place them in a ziplock bag and crush with a rolling pin. 2. Transfer to a bowl, add melted butter, and mix until well combined. 3. Press the mixture firmly into a lined 8-inch pan. 4. Refrigerate until firm. Wrap the outside of the pan with foil (for water bath). Cheesecake: 1. In a large bowl, beat the cream cheese until smooth. Add the sugar and mix until combined. 2. Add the heavy whipping cream, vanilla, and biscoff spread. Mix until fully incorporated. 3. Add the eggs one at a time, mixing well after each addition. Add the flour and mix until smooth. 4. Pour the batter over the chilled crust. 5. Bake in a water bath at 160°C (320°F) in a preheated oven for 50-55 minutes. 6. Turn off the oven and leave the cheesecake inside for about 1 hour with the door slightly open. 7. Remove, let it cool completely, then refrigerate overnight. 8. Spread melted biscoff on top. (note: I add a layer of biscoff crunchy first before spreading the smooth one, but that’s optional!) 9. Garnish the sides with crushed biscoff cookies. Chill for another 15 minutes to set before serving. Enjoy! #baking #cheesecake #biscoff #biscoffcheesecake #dessert - @bakedbyyu