Sweet Monkey

Line the bottom of an 8.5” spring form pan with 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 a 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 the crust. Put the remaining 1/2 cup whipped cream in the fridge or freezer for 6 hrs till your cheesecake is set, it will be used for the frosting.

Make crust: Crush 1 1/2 packages 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 whipped cream and beat with a hand or stand mixer till fluffy. This will be your frosting to pipe 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.