I love biscoff, so thought of making biscoff-crusted cheesecake. It's a little sweeter than regular graham cracker crust. I also added pecan to add a little more crunch to the crust. This thick and velvety cheesecake is perfect for any occasion dessert or with any afternoon tea or coffee.
Cream cheese -36 oz or 4 and 1/2 package
Eggs - 6 eggs
Sour cream - 1 cup
Brown Sugar -2 cups
Flour - 4 tablespoons
Vanilla -3 tsp
Salt - 1/2 tsp
Biscoff Cookies - 60 pieces (or how thick you want the crust)
Butter - 6 tablespoons
Toasted pecan -1 cup
1/4 cup sugar (optional)
Take Biscoff cookies and toasted pecans in a food processor and grind them in the food processor to a fine crumb. Next, combine the crumbs, and melted butter. Mix together until the mixture comes together, you take it in your palm and make a fist. Pour the crumb mixture into a 10-inch baking pan. Press the crumbs into the bottom and the sides of the pan with a cup. Then bake it at 350 degrees for 10 minutes. Remove the crust from the oven and let it cool.
Now make the cheese filling. Place the cream cheese blocks in a mixing bowl. Beat the cream cheese until it becomes creamy and smooth. Next add the brown sugar, salt, and vanilla extract. Mix everything until the mixture is completely smooth. Then add eggs one at a time and mix well. After that, add sour cream and flour and combine everything well. Now pour the cheese mixture on the baked crust in the pan.
Bake for 15 minutes at 350 degrees then reduce the temperature and continue baking for another 35 minutes at 330 degrees. After baking turn off the oven and let it cool to room temperature.
Cut the cheesecake before serving and decorate it with lots of berries and whipped cream.