Biscoff No Bake Cheesecake

Line the bottom of a 8.5” spring form pan which parchment paper. Set aside.

Filling: In a mixing bowl combine cream cheese, sugar, cookie butter and beat together. In a separate mixing bowl whip heavy cream till soft peaks form with hand mixer or stand mixer. Add about 1 1/2 cup of the whipped cream to biscoff mixture and fold in till smooth. Set filling in fridge while you make crust. The remaining 1/2 cup whipped cream put in fridge or freezer for 6 hrs till your cheesecake is set, it will be used for the frosting.

Make crust: crush 1 1/2 package of biscoff cookies in a blender. Add melted butter and combine. Save the other 1/2 of the cookie package for your topping.

Assemble: press cookie crust on bottom of spring form pan till spread evenly. Pour in biscoff filling. Put in fridge for 6 hrs. to set.

Topping: combine 1/2 cup of the Biscoff cookie jar and remaining whip-cream and beat with hand or stand mixer till fluffy. This will be your frosting to pipe for around the cheesecake. Put in fridge while you melt the other half of the cookie butter in a microwave safe bowl for 20 seconds.

Pour melted cookie butter on top of the center of the cake. Take frosting out of fridge and pipe around the cake. Crush extra cookies on top and enjoy! You can top off with more whipped cream if you like.