crust

1. Place your Biscoff cookies in a food processor and pulse until they turn into fine crumbs. If you do not have a food processor, put the cookies in a ziplock bag and crush them with a rolling pin.

2. Transfer the crumbs to a mixing bowl and add melted butter and pistachio spread. Stir until the mixture looks like wet sand.

3. Pour the crumb mixture into a springform pan. Press it firmly along the sides first to build a sturdy edge then flatten the base evenly with a spatula. Place the pan in the freezer while you prepare the filling.

cheesecake filling

1. In a bowl stir the room temperature full-fat cream cheese with a spatula until it is smooth and creamy.  Add pistachio spread and stir until fully combined and silky. Split the vanilla bean and scrape out the seeds then mix them into the cream cheese.

2. In another bowl pour in the heavy whipping cream. Add powdered sugar and whip with a whisk or electric mixer until soft peaks form. 

3. Gently fold half of the whipped cream into the cream cheese mixture with a spatula. Once combined fold in the remaining whipped cream being careful not to overmix so it stays light and fluffy.

4. Take the crust out of the freezer. Pour in half of the cheesecake filling and spread it evenly. Warm a bit of pistachio spread and pour it over this layer making sure it covers the whole surface. Carefully add the rest of the cheesecake filling on top and smooth it out nicely.

5. Place the cheesecake in the refrigerator for at least 8 hours or overnight. This will help it set perfectly and allow all the flavors to blend beautifully.

decorate

1. Before serving warm a little extra pistachio spread and pour it over the top tilting the pan gently to cover it evenly. If you want chop some pistachios and sprinkle them around the edges for a lovely finish. Slice and enjoy every creamy bite.