Instructions
- Preheat oven to 350°F. Grease a 9-inch springform pan.
- cookie crumbs, cookie butter, melted butter, brown sugar, and salt. Press firmly into pan (slightly up sides). Bake 10 min. Cool.
- Bring cream cheese, eggs, sour cream, and cookie butter to room temp (1–2 hours) for a smooth batter.
- Beat cream cheese until completely smooth, scraping bowl often.
- Add sugar gradually, then mix in cookie butter until creamy.
- Add eggs one at a time, mixing on low just until combined (don’t overmix).
- Mix in sour cream, heavy cream, and vanilla on low until smooth.
- Wrap pan in 2 layers foil. Place in roasting pan. Add hot water halfway up sides.
- Pour filling over crust. Bake at 325°F for 60–70 min until edges set and center slightly jiggles.
- Turn off oven, crack door, rest 1 hour. Cool to room temp, then chill overnight.
- Whip cream + powdered sugar + vanilla to stiff peaks.
- Pipe rosettes, add whole Biscoff cookies, and sprinkle crumbs. Slice and serve.
Nutrition
Serving: 1slice | Calories: 560kcal (28%) | Carbohydrates: 45g (15%) | Protein: 8g (16%) | Fat: 39g (60%) | Saturated Fat: 22g (138%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 135mg (45%) | Sodium: 360mg (16%) | Potassium: 180mg (5%) | Fiber: 1g (4%) | Sugar: 34g (38%) | Vitamin A: 900IU (18%) | Calcium: 120mg (12%) | Iron: 1.5mg (8%)