1½ cups Biscoff cookie crumbs (or Lotus biscuits)
5 tbsp unsalted butter, melted
For the cheesecake filling:
16 oz (450g) cream cheese, softened
½ cup granulated sugar
½ cup sour cream
1 tsp vanilla extract
2 large eggs
For the topping:
½ cup Biscoff spread (warmed slightly)
Crushed Biscoff cookies (for garnish)
—
Instructions
