Baked Biscoff Cheesecake

1Preheat your oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan securely with two layers of heavy-duty aluminum foil to prevent water leakage during the water bath.

2In a medium bowl, combine the Biscoff cookie crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.

3Press the crumb mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Bake for 10 minutes at 325°F (165°C), then remove and let cool on a wire rack while preparing the filling.

4In a large bowl using a hand mixer or in a stand mixer fitted with the paddle attachment, beat the softened cream cheese and granulated sugar on medium-low speed for 2 minutes until completely smooth and creamy, scraping down the sides of the bowl as needed.

5Add the eggs (3 large) one at a time, beating on low speed just until incorporated after each addition — do not overmix, or you will incorporate too much air which causes cracks.

6Whisk in the sour cream, vanilla extract (1 tsp), and heavy cream until smooth.

7Gently warm the 1 cup of Biscoff spread in the microwave for 30 seconds until pourable, then add it to the cheesecake batter and mix on low speed until fully combined.

8Pour the cheesecake batter over the slightly cooled crust and smooth the top with a spatula.

9Place the springform pan inside a large roasting pan. Fill the roasting pan with boiling water until it reaches about 1 inch up the sides of the springform pan.

10Bake at 325°F (165°C) for 65 to 75 minutes, or until the edges are set and slightly puffed, but the center still jiggles slightly when the pan is gently shaken.

11Turn off the oven, crack the oven door open slightly, and leave the cheesecake inside to cool gradually for 1 hour.

12Remove the cheesecake from the water bath, remove the foil, run a thin knife around the edges to loosen it from the pan, and refrigerate for at least 6 hours or overnight.

13Before serving, gently melt the remaining 1/2 cup of Biscoff spread and pour it over the chilled cheesecake, spreading it evenly. Decorate the outer edge with whole or chopped Biscoff cookies.