Delicious cheesecake inspired by biscoff

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## 👩‍🍳 How to Make It

### 1. **Prepare the Crust**
Preheat oven to 325°F (160°C). Mix crushed Biscoff cookies with melted butter until combined. Press into the bottom of a springform pan and slightly up the sides. Bake for 8–10 minutes, then set aside to cool.

### 2. **Make the Cheesecake Filling**
In a large bowl, beat the cream cheese until smooth. Add powdered sugar, sour cream (or cream), vanilla extract, and cookie butter. Mix until well combined. Add the eggs one at a time, beating on low until just incorporated—don’t overmix!

### 3. **Bake the Cheesecake**
Pour the filling over the cooled crust. Bake for 50–60 minutes or until the center is slightly jiggly. Turn off the oven and crack the door open; let the cheesecake cool inside for 1 hour to prevent cracking.

### 4. **Chill**
Remove from oven and let cool completely. Then refrigerate for at least 4 hours, preferably overnight, until set.

### 5. **Add the Topping**
Melt the cookie butter until pourable, then spread over the chilled cheesecake. Top with crushed cookies if desired. Chill again briefly to set the topping.

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## 🍽️ Serving Ideas

– Serve with a dollop of whipped cream or a drizzle of caramel
– Pair with a latte or espresso for the perfect dessert moment
– Make it mini: Use cupcake liners for individual servings

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## 💡 Pro Tips

– Use **room-temperature ingredients** for the smoothest filling
– Want extra crunch? Add a layer of crushed cookies between the filling and topping
– Don’t skip the chilling time—it helps the flavors deepen and the texture set perfectly
– This cheesecake can be **frozen** (without the topping) and thawed when needed!

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## 🥄 Final Bite

Creamy, comforting, and brimming with the warm, spiced flavor of Biscoff cookies, this cheesecake is pure indulgence. Whether you’re treating yourself or sharing with loved ones, this **Biscoff-inspired cheesecake** is sure to steal the spotlight.

**One bite, and you’ll be hooked. Dessert goals: achieved. 🍰**

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Want a printable version, social media caption, or a gluten-free twist? Let me know—I’d love to help you customize it!