Biscoff Salted Caramel Cheesecake (Print Version)

# Ingredients:

→ For the Crust

01 - 1 package Biscoff cookies, crushed into crumbs
02 - 1/4 cup butter, melted

→ For the Filling

03 - 24 oz cream cheese, softened (3 blocks)
04 - 1 cup granulated sugar
05 - 3 large eggs
06 - 1 cup heavy cream
07 - 1 tsp vanilla extract
08 - 1/4 cup Biscoff spread (optional)

→ For the Topping

09 - 1 jar salted caramel sauce
10 - 1 package Biscoff cookies, crushed for garnish

# Instructions:

01 - Preheat your oven to 350°F (175°C). Take one package of Biscoff cookies and crush them into fine crumbs using a food processor or put them in a ziplock bag and crush with a rolling pin. Mix the crumbs with melted butter until they resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Pop it in the oven for 10 minutes until just set, then take it out and let it cool completely.
02 - In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and fluffy, about 3 minutes. Make sure there are no lumps! Add the eggs one at a time, beating well after each addition. Pour in the heavy cream, vanilla extract, and Biscoff spread (if using) and mix until just combined. Don't overmix at this stage.
03 - Lower your oven temperature to 325°F (165°C). Wrap the outside of your springform pan with a double layer of aluminum foil to prevent water seepage. Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Carefully pour your cheesecake filling over the cooled crust and place the whole setup in the oven. Bake for about 1 hour, or until the center is almost set but still slightly jiggly.
04 - When the baking time is up, turn off the oven but leave the cheesecake inside with the door cracked open for another hour. This slow cooling helps prevent cracks. After an hour, remove the cheesecake from the water bath and let it finish cooling at room temperature. Once completely cool, cover and refrigerate for at least 4 hours, but preferably overnight.
05 - When you're ready to serve, warm the salted caramel sauce slightly so it's pourable but not hot. Remove the sides of the springform pan and place the cheesecake on a serving plate. Pour the caramel sauce over the top, letting it drip down the sides for a dramatic effect. Crush the remaining package of Biscoff cookies and sprinkle generously over the caramel layer.
06 - For the cleanest slices, dip a sharp knife in hot water and wipe dry between each cut. This cheesecake is rich, so smaller slices may be appropriate. Serve chilled and store any leftovers covered in the refrigerator for up to 5 days.

# Notes:

01 - This impressive dessert combines the spiced caramel flavor of Biscoff cookies with the richness of cheesecake and the sweet-salty kick of caramel sauce.
02 - The cheesecake can be made up to 3 days in advance, making it perfect for entertaining. Just add the caramel and cookie topping right before serving.
03 - For an extra layer of flavor, you can mix 1/4 cup of crushed Biscoff cookies into the cheesecake batter itself.

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