Cookie Butter Cheesecake

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Ingredients
  

Crust

  • 2 cups crushed biscoff cookies
  • 6 tablespoons melted butter

Filling

  • 1 cup heavy whipping cream
  • 3 8oz packages cream cheese full fat, room temperature
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup cookie butter

Topping

  • 1 cup heavy cream
  • 1 cup cookie butter, melted
  • 1 teaspoon Maldon Sea Salt

Instructions
 

Crust

  • Preheat oven to 325 degrees F.
    To make the crust, combine the crushed cookies and melted butter. The texture should resemble wet sand. Reserve 1/4 cup to use as garnish
  • Press the crust into a 8'' spring form pan. Bake for 8 minutes. Remove from oven and cool completely.

Filling

  • Whip 1 cup heavy cream until stiff peaks. This is crucial. Under beating and your cheesecake will not set. Remove from bowl and place in the refrigerator.
  • Beat cream cheese until smooth. Add in the cookie butter, powdered sugar and vanilla extract.
  • Gently fold in the heavy cream. Place filling into your cooled crust. Wrap with plastic and set in the refridegerator for 4 hours or overnight (preferable).

Topping

  • Whip 1 cup heavy cream until stiff peaks.
  • Melt the cookie butter and pour over the top of the chilled cheesecake. Work quickly, and use an offset spatula to spread across the top.
  • Using a piping bag, pipe on the whipped cream. Sprinkle the reserved crust crumbles on top of the whipped cream.
  • Sprinkle with Maldon Sea Salt. Enjoy