Prepare the crust

1. In a food processor, blend the Biscoff cookies into fine crumbs.

2. Mix with melted butter until the texture resembles wet sand.

3. Press the mixture firmly into the sides and then the bottom of a 19 cm x 6 cm (7.5 x 2.5 inch) springform pan.

4. Freeze while you prepare the filling.

Prepare the Biscoff Cheesecake Filling

1. In a bowl, whisk half of the heavy cream with the cornstarch until lump-free.

2. Add the remaining heavy cream and whisk until smooth.

3. Add room-temperature cream cheese and Biscoff spread. Combine with a spatula until incorporated.

4. Whisk in the granulated sugar until fully combined.

5. Add eggs one at a time, whisking well after each addition.

Bake the Cheesecake

1. Pour the cheesecake batter into the frozen crust.
2. Bake the Cheesecake for 45 to 50 minutes.
3. After 45-50 minutes, turn off the oven and leave the cheesecake inside for 25 minutes.
4. Remove and let cool completely at room temperature, then refrigerate overnight to set
5. Preheat the oven to 365°F (185°C).

    

Decorate

1. Drizzle melted Biscoff spread over the top.

2. Sprinkle with crushed cookies and place whole cookies for garnish.

3. If cracks appear, spread a thin layer of cream cheese over them before decorating.