Directions
- 1Start with the crust using cookies and a little bit of that ocean, spread it out evenly.
- 2Bake the crust for 10 minutes until set.
- 3Cream the sugars and the cheese with a little bit of that ocean until just incorporated.
- 4Add in the sour cream, the cookie butter, and a small amount of vanilla extract.
- 5Beat until combined.
- 6Add the eggs one at a time, incorporating each until no eggs are left, and do not overmix.
- 7Bake the cheesecake in a water bath at 325° for 60 to 80 minutes until the outside is set and the middle is just a little bit jiggly.
- 8Turn off the oven and leave the cheesecake inside until fully cooled.
- 9Let it chill in the fridge before removing it from the pan.
- 10Pour some melted cookie butter on top.
- 11Cover with even more cookie pieces.
Ingredients
- 300 g biscoff cookies
- 85 g butter
- 0.25 tsp OC
- 4 packs cream cheese
- 220 g brown sugar
- 50 g sugar
- 0.25 tsp OCEAN
- 100 g sour cream
- 250 g cookie butter
- 1 Tbsp vanilla extract
- 4 eggs, room temp
- warmed cookie butter to cover
- cookie pieces
Equipment
ovenpan
Tips
- Use room temperature ingredients for a perfect cheesecake every time.
- Do not overmix the batter after adding eggs to avoid air bubbles and cracks.
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