The cheesecake you need for cozy season 🤎🍂 snickerdoodle cookie crust, Biscoff cheesecake, and cinnamon sugar on top ✨ Crust: 2 cups Biscoff cookie crumbs (1 package biscoff cookies) 1 teaspoon ground cinnamon 1/4 cup sugar 1/2 teaspoons salt 6 tablespoons unsalted butter (melted) Filling: 4 (8-oz) blocks of cream cheese (softened) 1/2 cup Biscoff cookie butter 1 cup granulated sugar 1/2 cup sour cream (room temperature) 2 teaspoons vanilla bean paste (or extract) 1 teaspoon ground cinnamon 4 large eggs (room temperature) Toppings /garinsh: Cinnamon sugar (1/4 cup granulated sugar + 1 teaspoon ground cinnamon) Warmed cookie butter drizzle Crushed Biscoff cookies Crust: -Preheat oven to 350°F. -Crush Biscoff cookies in a food processor or blender and pulse into fine crumbs. -Pour crumbs to a bowl and add cinnamon, sugar, and salt, and the melted butter. Mix until the crumbs are evenly coated and start to clump. -Grease a 9-inch springform pan and line the bottom with parchment paper. Grease the parchment as well, or just grease pan really well. -Wrap the outside of the pan tightly with 2-3 layers of aluminum foil to prevent water from leaking in during the water bath. -Press the cookie mixture firmly into the bottom and about 2 inches up the sides of the pan. -Bake for 10 minutes. -Remove from the oven and let cool. Lower oven temperature to 325°. Filling: -Bring a pot or kettle of water to a boil. -In a large bowl or stand mixer, beat the cream cheese until completely smooth and creamy. Scrape down the bowl and gently stir to remove excess air. -Add the cookie butter, sugar, sour cream, vanilla, and cinnamon. Mix until smooth. -Add the eggs one at a time, mixing after each addition. -Scrape the bowl and gently stir the filling again to remove any extra air. Cheesecake: -Pour the cheesecake filling into the cooled crust and smooth the top. -Gently tap the pan on the counter a few times to release air bubbles. -Place the cheesecake in a large baking dish. -Carefully fill it with the boiling water. -Bake for about 1 hour 15 minutes, checking around 1 hour. The edges should be set and the center should still have a slight jiggle. -Turn off the oven and crack the door open. Leave the cheesecake inside for about 1 hour. -Remove and let cool completely at room temperature. -Refrigerate for at least 4 hours, but overnight is best. -Remove the cheesecake from the fridge and carefully release it from the springform pan. -Sprinkle the cinnamon sugar evenly over the top. -Top with crushed Biscoff cookies, if desired. -Slice, drizzle warm cookie butter over the cheesecake. Enjoy! #snickerdoodle #cookiebutter #fallbaking #cozybaking #Recipe — @lori_ilcのTikTok