Lotus Biscoff Cheesecake

 

Lotus Biscoff Cheesecake

Ingredients:

For the Crust:

2 cups Lotus Biscoff cookies, crushed

1/2 cup unsalted butter, melted

For the Filling:

24 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1/2 cup heavy cream

For the Topping:

1/2 cup Lotus Biscoff spread, melted

Whipped cream (for decoration)

Extra Lotus Biscoff cookies (whole and crushed)

Instructions:

1. Preheat oven to 325°F (160°C). Mix crushed Biscoff cookies with melted butter. Press into bottom of a springform pan to form the crust.

2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Stir in vanilla, sour cream, and heavy cream until smooth.

3. Pour filling over crust and bake for 50–60 minutes, until center is set. Turn off oven and let cheesecake sit inside with door slightly open for 1 hour. Chill for at least 4 hours or overnight.

4. Warm Biscoff spread until pourable, then drizzle over chilled cheesecake.

5. Decorate with whipped cream swirls and whole/crushed Biscoff cookies on top.

6. Slice and enjoy!