Biscoff Cheesecake

Only 8 ingredients: Biscoff cookies, biscoff cookie butter, cream cheese, eggs, sugar, butter, sour cream, and vanilla.

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Blend biscoff cookies in a food processor, then add melted butter. Press crumbs into a springform pan.

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Add softened cream cheese to a mixer with the paddle attachment, and blend until creamy.

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Blend in sugar, biscoff spread, eggs, sour cream, and vanilla extract. Whip together for 1 minute.

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Pour batter into pan, and place in larger roasting pan. Pour just-boiled water into the roasting pan, about 1 inch up the sides.

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Bake at 325 degrees for 55-60 minutes, until filling barely jiggles. Remove and let cool, then refrigerate for at least 4 hours.

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Stir together sour cream and sugar in a small bowl, then spread over top of cake. Sprinkle with biscoff cookie crumbs.

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Ready to serve!

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