Make the cookie base

• Grind the Biscoff cookies in a food processor.
• Melt the unsalted butter in a saucepan over low heat.
• Mix the ground cookies and melted butter in a deep bowl until well combined.

Press and pre-bake the base

• Distribute the cookie dough over the baking dish and press it firmly against the bottom, using the back of a spoon.
• Bake in a preheated oven at 175 °C.

Mix the cheesecake batter

• Place the cream cheese, mascarpone, granulated sugar and vanilla sugar in a deep bowl and mix.
• Sift the cornstarch over the bowl and mix again.
• Switch to a spatula and stir in the eggs one by one, lightly incorporating each.

Bake the cheesecake

• Grease the baking dish well and line it with baking paper.
• Pour in the cheesecake batter.
• Bake in a preheated oven at 125 °C until the sides are firm and the center still wobbles.

Rest in the oven

• Turn off the oven and let the cheesecake sit inside to prevent it from collapsing or tearing.

Chill the cheesecake

• Remove the cheesecake from the oven and place it covered in the refrigerator, preferably overnight.

Add the Biscoff topping

• Melt the Biscoff spread in a saucepan over low heat, stirring.
• Pour the melted spread over the cheesecake and refrigerate covered until firm.

Decorate and serve

• Pipe whipped cream on top of the cheesecake.
• Cut into slices and garnish with Biscoff spread and cookies.