Ingredients
For the Crust:
125g Biscoff cookies (about 15 cookies), crushed into fine crumbs
3 tbsp Unsalted butter, melted
For the Filling:
250g Cream cheese (full fat), softened to room temperature
60g Granulated sugar
100g Sour cream or Greek yogurt
1 Large egg
1 tsp Vanilla extract
2 tbsp Biscoff cookie butter (melted slightly)
For the Topping:
2-3 tbsp Biscoff cookie butter (melted)
Extra cookie crumbs for sprinkling
Instructions
Prep: Preheat your oven to 160°C (325°F). Grease your 6-inch pan and line the bottom with parchment paper.
The Base: Mix cookie crumbs and melted butter. Press firmly into the bottom of the pan. Bake for 8 minutes, then set aside to cool.
The Batter: Beat the cream cheese and sugar until smooth. Add the sour cream and vanilla; mix again. Add the egg and mix on low speed just until combined (don’t overbeat, or you’ll get cracks!).
The Swirl: Pour half the batter into the pan. Drizzle the 2 tbsp of melted cookie butter over it. Pour the remaining batter on top.
Bake: Bake for 35–40 minutes. The edges should be set, but the center should still have a slight “jiggle” like Jello.
Cool: Turn off the oven and crack the door open for 30 minutes. Then, let it cool completely on the counter before refrigerating for at least 6 hours (overnight is best).
Finish: Once chilled, pour the melted topping over the cheesecake and sprinkle with extra crumbs.
💡 Pro Tips for Success
Room Temp is Key: Ensure your cream cheese and egg are at room temperature. This prevents lumps without needing to over-mix.
The “Jiggle” Test: Don’t wait for the middle to look solid. If it doesn’t jiggle at all, it’s overbaked and might turn out dry.
Clean Slices: To get a perfect slice like the photo, dip a sharp knife in hot water and wipe it clean between every single cut.
