Sweet Monkey

1. Line the bottom of an 8.5” springform pan with parchment paper. Set aside.
2. **For the Filling:** In a mixing bowl, combine cream cheese, sugar, and the first 14.1 oz Biscoff cookie butter jar. Beat until smooth. Remove this mixture and put it in a medium bowl.
3. In the same mixing bowl, whip the 2 cups heavy cream until soft peaks form. Add 1 1/2 cups of the whipped cream to the Biscoff mixture and fold in until smooth. Set the filling in the fridge while you make the crust. Save the remaining whipped cream in the fridge.
4. **For the Crust:** Save half of one Biscoff cookie package for your topping. Crush the remaining Biscoff cookies in a blender or food processor. Add the 8 tablespoons of melted butter and combine.
5. **To Assemble:** Press the cookie crust evenly onto the bottom of the springform pan. Pour in the Biscoff filling. Place the cheesecake in the fridge for 6 hours to set.
6. **For the Topping:** Combine 1/2 cup from the second Biscoff cookie butter jar and the remaining whipped cream. Beat together until smooth. This will be your frosting to pipe around the cheesecake. Put this frosting in the fridge.
7. Melt the 'other half' (implied remaining portion from the second jar) of the Biscoff cookie butter in a microwave-safe bowl for 20 seconds.
8. Pour the melted cookie butter on top of the center of the set cheesecake. Take the frosting out of the fridge and pipe it around the edges. Crush the extra cookies (saved from step 4) on top and enjoy!