Make the crust

• Crush the cookies in a food processor, or place them in a ziplock bag and crush with a rolling pin.
• Transfer to a bowl, add the melted butter and mix until well combined.
• Press the mixture firmly into a lined 8-inch pan and refrigerate until firm.

Prepare the pan for the water bath

• Wrap the outside of the pan with foil.

Make the cheesecake batter

• In a large bowl, beat the cream cheese until smooth, then add the sugar and mix until combined.
• Add the heavy whipping cream, vanilla and Biscoff spread and mix until fully incorporated.
• Add the eggs one at a time, mixing well after each addition, then add the flour and mix until smooth.

Bake in a water bath

• Pour the batter over the chilled crust.
• Bake in a water bath at 160°C in a preheated oven.

Cool in the oven

• Turn off the oven and leave the cheesecake inside with the door slightly open.

Chill overnight

• Remove the cheesecake, let it cool completely, then refrigerate overnight.

Add the topping

• Spread the melted Biscoff spread on top.
• Optionally add a layer of crunchy Biscoff first before spreading the smooth one.

Garnish and set

• Garnish the sides with crushed Biscoff cookies.
• Chill to set before serving.