Biscoff Cheesecake (Print Version)

# Ingredients:

01 - 250g Biscoff biscuits for base.
02 - 75g unsalted butter.
03 - 1000g cream cheese.
04 - 150g granulated sugar.
05 - 150g brown sugar.
06 - 150g sour cream.
07 - 2 tablespoons vanilla paste.
08 - 200g Biscoff spread.
09 - 3 large eggs plus 2 yolks.
10 - 150g Biscoff spread for topping.
11 - 8 Biscoff biscuits for decoration.

# Instructions:

01 - Heat oven to 175°C. Line springform pan with parchment, wrap with foil.
02 - Crush cookies, mix with melted butter. Press into pan, bake 8-10 minutes.
03 - Beat cream cheese until smooth. Add sugars, then sour cream, vanilla, and Biscoff spread. Mix in eggs one at a time.
04 - Pour into crust. Place in water bath, bake at 165°C for 60 minutes.
05 - Turn off oven, crack door, cool 60 minutes. Remove and cool another hour, then refrigerate 8 hours.
06 - Top with warmed Biscoff spread, whipped cream, and cookies.

# Notes:

01 - Needs overnight chilling.
02 - Use water bath for even cooking.
03 - Cool gradually to prevent cracks.

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