Ingredients
Crust
½ cup unsalted butter, melted
1 (8.8 ounce package) speculoos cookies (for example, Biscoff), finely crushed
2 tablespoons granulated sugar
½ teaspoon salt
Cheesecake Filling
4 (8 ounce) packages cream cheese, at room temperature
1 ¼ cups granulated sugar
½ teaspoon salt
4 large eggs, at room temperature
1 cup heavy whipping cream
¼ cup sour cream, at room temperature
1 tablespoon vanilla extract
½ cup cookie butter
Topping/ Garnish
Crushed speculoos cookies
¼ cup cookie butter, slightly melted
Instructions
Preheat oven to 325°F and set aside a greased 9-inch springform pan. Fill a roasting pan with boiling water and place inside the oven on the lowest rack. This will create steam in the oven, which will help prevent the cheesecake from cracking.
Prepare Crust
In a bowl, stir together all ingredients until thoroughly combined. Press the mixture evenly into the bottom and sides of the springform pan. Set aside.
Prepare Filling
In a large bowl, beat cream cheese until smooth over medium speed. Add sugar and salt and beat until thoroughly mixed.
Reduce speed to low and add eggs, one at a time, mixing until just incorporated.
Add whipping cream, sour cream, and vanilla extract. Beat until completely incorporated, scraping down the sides of the bowl as needed.
Gently fold in cookie butter. Pour filling over prepared crust.
Bake the cheesecake until the edges feel firm, but the center is still jiggly and seems undone, about 75 to 80 minutes. Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool to room temperature. Once cool, cover tightly with aluminum foil, and refrigerate overnight.
To serve, garnish with crushed speculoos cookies and drizzle with cookie butter.
