if you crave it. — recipe diary

Ingredients

1Prep a 9-inch springform pan by brushing it with butter.
2Grind the 200g Biscoff cookies with the 85g melted butter in a food processor until they form a smooth crumb.
3Transfer the crumbs to the pan and press down tightly and evenly to create the crust.
4Place in the fridge to set while you make the filling.

5Whisk the 680g room-temperature cream cheese with 75g sugar and 1 tsp vanilla until creamy and the sugar feels mostly dissolved, 1 to 2 minutes.
6Add 240g Biscoff cookie butter and mix until fully combined. Don't overmix here.
7Separately, whip 240g heavy cream until it reaches stiff peaks.
8Gently fold the whipped cream into the cheesecake batter with a rubber spatula until fully combined.

9Add all of the cheesecake batter into the pan with the crust and spread it out evenly with an offset spatula.
10Cover and refrigerate overnight until fully set. At least 4 hours if you're short on time.
11Carefully remove the cheesecake from the springform pan and transfer it to a serving stand. It was stable enough for me to flip it onto my hand and then move it to the stand.
12Warm the 120g Biscoff cookie butter in the microwave for 10–20 seconds until pourable, then pour it on top and spread out.
13Decorate with crushed Biscoff cookies if you want. Slice and enjoy.