These crunchy, biscuit-like cookies have a distinctive toasted caramel, butterscotch flavor, with texture resembling a gingersnap.
You'll only need a few ingredients to make this easy recipe. Let's round them up and get started!
Pulse the cookies, melted butter, and sugar in a food processor until fine crumbs and well combined.
Transfer to a 9” springform pan, pressing firmly into the bottom of the pan. Bake for 10 minutes, then remove from oven.
Add the cream cheese to a large bowl and use a hand mixer/stand mixer to beat until smooth and creamy.
Beat in the brown sugar, granulated sugar, salt, cookie butter, sour cream, vanilla, and eggs (one at a time).
Wrap the bottom and sides of the pan with foil and pour the batter into the pan. Place inside a water bath and bake.
Turn off oven heat and let cheesecake cool slowly. Then remove and let cool on a rack before refrigerating to cool completely.
Beat butter, cookie butter, vanilla, salt, powdered sugar, and heavy cream until light and fluffy.
Pipe frosting on top of the cheesecake and garnish with 8 Biscoff cookies. Then serve and enjoy!