Biscoff Cookie Butter Cheesecake

Making the Cookie Crust
1 Step 1 : Set out cream cheese a few hours ahead of time so that it can begin to soften so that it’s much easier to work with.
2 Step 2 : Set out the ingredients and cooking supplies so it's easily accessible. Preheat your oven to 350°F.
3 Step 3 : First step is to cut out a circle of parchment paper that sticks out 3/4” over the edges of the bottom of the 10 inch springform pan.  Coat the bottom of the pan with butter and then place the parchment on top of the butter.  Then, place the springform on and clamp it. Using that leftover tbsp of butter, coat the edges of the pan.
4 Step 4 : Take the crushed 250 grams of Biscoff cookies and 70 grams melted butter and combine well until all the butter coats all the Biscoff cookies. Place that mixture into the springform pan and mash it so that it coats the bottom of the pan.  I used a potato masher to make it level and strong.  Bake in the oven for 10 minutes.   Remove from oven and allow it to cool.
Cheesecake Filling
6 Step 5 : While crust is baking, use the paddle attachment to whip cream cheese in your stand mixer on a medium speed.  Mix for 5 minutes.
7 (Pro Tip – Remove the paddle and  scrape the sides and the bottom of mixing bowl 1/2 way through)
8 Step 6 : Put mixer on medium low speed and add in sugar and sour cream. Mix for a couple minutes.  Crumble up Hershey candy bar and lightly melt in microwave.  Don’t panic if it won’t fully melt.  It will look crumbly.  Add this melted bar into the stand mixer and incorporate.
9 Step 7 : Add salt, vanilla, and corn starch to mixer and mix on medium speed. Scrape sides periodically.  Melt crunchy cookie butter in a bowl in the microwave for 45-60 seconds. Slowly drizzle that into the mixer and incorporate.  Place eggs into the mixer one at a time giving just enough time between each egg to mix well.
10 Step 8 : Place a large sheet of aluminum foil on the counter and place springform pan in the center.  Fold up the sides just so that the foil comes up to the top of the springform pan.
Baking the Cheesecake
12 Step 9 : Pour mixture into the springform pan.  Shake/wiggle the pan lightly to remove any bubbles or air pockets and spread around mixture with a knife or spatula to level and smooth it out.
13 Step 10 : Boil 8-12 cups of water – The size dish you're baking in depends on how much water you'll need.  Pour the hot water up halfway of the springform pan and bake at 325°F for one hour.
14 Step 11 : After the one hour is up, just turn off the oven and leave the cheesecake to cool inside the oven. Yes, I know it seems weird but trust the process. After two hours remove cheesecake from oven, and then wrap with plastic wrap and place in fridge for 12-24 hours.
Topping for Cheesecake
16 Step 12 : Next day crush up the next batch of cookies and melt the creamy cookie butter for 45 seconds to 1 minute. Pour that cookie butter in the center of the cheesecake and using a spatula or a cake spreader – spread it evenly to cover the edges all the way to the edge of the pan. (tip – its ok if it drips over the edges it can make it look pretty even. Place in refrigerator for 15 minutes so the cookie butter can set.
17 Step 13 : Using a cake spreader run it along the inside of the springform pan edges and the cheesecake just like you see in the video going around twice just to ensure its been completely loosened from the edges of the pan. Then undo the clasp and get a round spatula or two spatulas and separate the pan from the crust and be gentle here so you don’t break the crust but remember (tip – I used a potato masher to build a strong crust) it should break because of the technique I share with you and you will see in the video.
18 Step 14 : Place cheesecake on your plate for serving platter and top the edge with the crushed cookies. Then top with two Biscoff cookies. Enjoy.