Biscoff Cookie Cheesecake

1: Preheat oven to 325°F. Line cake pan or springform pan with parchment paper, set aside.

2: Place Biscoff cookies in food processor until crumbs form. Combine with melted butter. Press mixture on bottom of cake pan and bake for 10 minutes. Let cool completely.

3: With a hand or stand mixer on medium speed, beat cream cheese for 3 minutes until creamy.

4: Add brown sugar and granulated sugar and mix for another 2 minutes.

5: Add cookie butter and sour cream and mix to combine until smooth.

6: Add eggs, vanilla and salt and beat just until eggs are incorporated (do not overmix!).

7: Pour cheesecake batter into pan over baked and cooled crust.

8: Bake for 60-75 minutes over a water bath.

9: Once done baking (toothpick should come out clean in the middle), turn off oven and leave cheesecake in there for one hour. Let cheesecake cool completely.

10: Melt additional cookie butter and pour over cooled cheesecake and add cookie crumbles. Enjoy!