A simple Oreo crust holds creamy, smooth, luscious Biscoff cheesecake topped with a Biscoff ganache and brown sugar whipped cream. There is nothing not to love about the Biscoff cookie butter cheesecake.
Whiz the cookies up in your food processor until they're very fine crumbs.
With the processor on, drizzle in the melted butter and process until the butter is evenly distributed.
Mist the sides of a 9" spring form pan with pan spray, and then press the crumb mixture on the bottom and about 3/4" up the sides.
Bake at 350F for 10-12 minutes, or until you can smell Oreos in your kitchen.
Remove from the oven and let cool.
For the Filling
On low speed, beat the cream cheese until smooth.
Add the sugar and the Biscoff cookie butter spread and mix until smooth. Keep your mixer on low the whole time, because unlike with butter cakes, you don't want to beat air into the batter. Scrape the bowl as necessary.
Beat the three eggs and then drizzle them into the batter, a bit at a time, until completely incorporated. Scrape the bowl as necessary.
Mix in the extract, salt and half and half.
Scrape the batter into the spring form pan and smooth out the top.
Bake at 300F for about 40-45 minutes, or until the internal temperature of the cake is 150F in the center. If you don't have a thermometer, the center 3-4" of the cake should still be jiggly when you shake the pan.
Turn off the oven and open the oven door to the first setting so it's open about 6" at the top.
Let the cake cool in the oven for twenty minutes or so and then remove to a rack to cool completely.
Glaze with the ganache, below.
For the ganache
Chop the chocolate in small pieces and put them in a bowl with the cookie butter and vanilla.
Bring the cream to a boil and pour over the top of the chocolate.
Whisk until smooth. If there is not quite enough heat in the cream to melt all the chocolate, heat it in the microwave for about 30 seconds on medium power and then whisk until smooth.
Spread the ganache evenly over the top of the cake.
Chill in the fridge until cold and then garnish with the whipped cream, below.
For the Brown Sugar Whipped Cream
Combine all the ingredients in a bowl and whisk until you achieve stiff peaks. You can also do this in a stand mixer if you prefer.
Pipe decoratively (or just spread it over the ganache. Either way, it will be delicious.
Store the cake in the refrigerator. Let slices sit at room temperature for about thirty minutes before serving.
Notes
Make sure all your ingredients are at room temperature. This means the cream cheese, the eggs, and the half and half.You can make this cake with either a stand mixer or a hand mixer. Mix on low speed to minimize the chance of whipping a lot of air into your cake. This will help to keep it from rising in the oven and then falling and cracking.
Storing
Store leftovers in the fridge, covered, for up to 5 days.
Freezing
You can freeze the whole cheesecake or individual slices if necessary. Freeze the whole cake in the pan if you can. Either way, wrap well in double plastic wrap and foil and freeze for up to 3 months. For best flavor, I wouldn't freeze for longer than 1 month, though.