1 pkg of Biscoff cookies

1/3 C butter 

Cheesecake 

4 8 oz cream cheese
1 1/4 C sugar
1 C heavy cream
1/4 C sour cream
4 eggs
1.5 tsp salt
1 tbsp spoon vanilla

1 C biscoff cookie butter

1 cup cookie butter 

A few cookies for crumbling 

To Start

Butter a springform pan and wrap the bottom and sides of the pan in a double layer of aluminum foil to prevent water from getting in. You will be cooking your cheesecake in a water bath. 

Place pan in the oven at 350 degrees for 10 minutes. Let cool.

Cream cheese to room temperature. Use a stand mixed with the paddle attachment. Combine cream cheese and sugar. Beat until smooth then add salt. Add eggs one at a time making sure to scrape the bowl's sides and bottom. Add heavy cream, sour cream and vanilla. Once combined melt the cookie butter and fold in gently.  

Add cheesecake batter to the greased pan with cooked crust. Place the springform pan in a roasting pan and pour water into the roasting pan until the springform pan is surrounded with water covering about halfway up the pan. Bake for approximately 1 1/2 hr or until slightly brown and only has a small jiggle. Then turn off the oven and let the cheesecake rest in the oven for an hour. Remove the cheesecake from the oven and allow to reach room temperature. Then cool in the refrigerator overnight. Before serving carefully remove the springform pan.  Melt cookie butter and cover the top of the cheesecake with the cookie butter. Lastly, crumble a few cookies for the top and then enjoy the deliciousness!