Preparation Steps

• Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan.
• Crush the Biscoff cookies finely and mix with the melted butter. Press the mixture firmly into the bottom of the pan to form the crust.
• In a large bowl, beat the softened cream cheese until smooth. Add sugar and continue mixing until creamy.
• Add eggs one at a time, beating well after each addition.
• Mix in the Biscoff spread, vanilla extract, and sour cream until the batter is smooth and combined.
• Pour the batter over the crust in the springform pan and smooth the top.
• Bake for 45 minutes or until the center is almost set but still slightly jiggly. Turn off the oven and let the cheesecake sit inside for 1 hour.
• Remove from the oven and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight before serving.