Biscoff Cheesecake

Grind Biscoff cookies in a food processor.

Melt the butter in a saucepan over low heat.

Transfer the finely ground Biscoff cookies to a deep bowl and add the melted butter. Mix well.

Grease the baking pan thoroughly and place a sheet of parchment paper on it. Spread the cookie dough over the baking pan and press it firmly against the bottom (use the bottom of a spoon as a tool). Place the cookie dough in a preheated oven at 175 °C (350 °F). Bake for 15 minutes.

Put the cream cheese, mascarpone, sugar, and vanilla sugar in a deep bowl. Mix for 1 minute. Sift the cornstarch over the bowl. Mix for 1 minute. Set aside the mixer and use a spatula from now on. Break the eggs one by one over the bowl. Fold the egg gently into the cheesecake batter using a spatula.

Add the cheesecake batter.

Place the Biscoff cheesecake in a preheated oven at 125 °C (250 °F).. Bake for 60 minutes or until the sides are firm and the center is still jiggly. Turn off the oven and leave the cheesecake in it for 1 hour. This prevents the cheesecake from sinking/cracking. Remove the cheesecake from the oven and place it, covered, in the refrigerator. Preferably overnight.

Melt the Biscoff spread, stirring, in a saucepan over low heat.

Pour the Biscoff spread on top of the cheesecake. Place covered, in the refrigerator for 30-45 minutes or until the Biscoff spread is firm.

Finally, pipe dollops of whipped cream on the cheesecake. Slice into pieces and garnish with Biscoff spread and cookies.