#PhillyPartner This holiday season I’m partnering with @Philly Cream Cheese and making a cookie butter cheesecake! It’s incredibly creamy, nostalgic, and great to bake ahead of time!  #cheesecake #baking #PhiladelphiaCreamCheese  Crust 250 grams spiced cookies, crumbs ⅓ cup salted butter, melted (75 grams)  Cookie Butter Cheesecake Batter 4 8-ounce packages of @philadelphia, room temperature 1 cup dark brown sugar (210 grams) ¼ cup granulated sugar (50 grams) ½ cup sour cream (120 grams) 1 cup creamy cookie butter (240 grams) 1 tablespoon vanilla extract 1/2 teaspoon kosher salt 4 large eggs, room temperature  Whipped Topping 4 tablespoons @philadelphia 1 cup heavy whipping cream 2 tablespoons powdered sugar 1 teaspoon vanilla extract  Preheat your oven to 350F. Combine the spiced cookie crumbs and melted butter in a bowl. Add to a 9-inch springform pan that is lined with parchment paper at the bottom. When oven is ready, add the crusted pan and bake for 10-12 minutes. Remove from oven and set aside. Reduce oven to 325F and work on cheesecake batter. In the bowl of your stand mixer, beat the cream cheese for 5 minutes. Add both sugars and continue mixing for an additional 3 minutes. Scrape bowl. Add eggs one at a time. Add in the remaining ingredients and beat for 5 minutes. Use a spatula to ensure all ingredients are incorporated. Pour into pan and bake in the oven for 60 - 70 minutes until the cheesecake is set on the edges but slightly wobbly in the center. Let sit inside the turned off oven for 2 hours. Remove from the oven and place in the fridge overnight. To make the topping, beat together the cream cheese and heavy whipping cream in a food processor. Add in the powdered sugar and vanilla. Beat until medium peaks form. Dollop on top of cheesecake and enjoy! - @terrencebakes