• Line an 8x8 square baking pan or spring form pan with parchment paper and set aside.

To Make the Crust

• Place biscoff cookies in a food processor and blend until no cookie chunks are left. Add pinch of salt and melted butter and pulse until combined.
• Pour into the bottom of your baking pan and press down to create a firm and even crust layer. Freeze or refrigerate for about 20 minutes.

Biscoff Cheesecake

• In a large mixing bowl, whip your whipping cream until stiff peaks are formed. Set aside while you assemble the rest.
• In another large bowl beat the cream cheese until soft. Then beat in the sugar, vanilla, cinnamon and salt.
• Add cookie butter and mix on low until all combined. Fold in whipping cream and stir until all mixed together.
• Remove pan from freezer and pour the cheesecake over the chilled crust. Cover with saran wrap and refrigerate for at least 6 hours, but I usually like to leave it over night.
• Add ½ cup of cookie butter to a microwave safe bowl and warm for about 15-20 seconds, or until warm enough to pour. Pour over chilled cheesecake and then place back in the fridge for about a half hour to set up.
• Top with cookie crumbs or pieces for serving.