Biscoff Caramel Cookie Butter Cheesecake

A rich and creamy cheesecake infused with the delightful flavors of Biscoff cookies and cookie butter.

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Preheat the oven to 325°F (160°C).
Mix Biscoff cookie crumbs with melted butter until well combined. Press the mixture into the bottom of a springform pan to form the crust.
Beat the softened cream cheese until smooth. Gradually add powdered sugar, mixing well.
Add Biscoff cookie butter and vanilla extract to the cream cheese mixture, mixing until fully combined.
Whip the heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth.
Pour the batter over the prepared crust and smooth the top.
Bake for 50-60 minutes or until the center is set but slightly jiggly.
Let the cheesecake cool, then refrigerate for at least 4 hours or overnight before serving.

Best served chilled and can be topped with extra Biscoff cookie butter for indulgence.