Ingredients 16 oz of cream cheese 1 1/4 cups of heavycream 3/4 cup of white sugar (not packed) 1 package and 4 cookies of Lotus cookies 1 1/2 cups of biscoff 7 tbsp of melted butter Directions In a food processor place all cookies and blend. Drizzle in melted butter till well combined. In a springform pan place all the cookie crumble and reserve half a cup for decoration. Pat the cookies in the pan very well till crust is formed and bake in a 350 degree preheated oven for 8-10 minutes. Take the crust out and let it cool. In a mixer whip the heavy cream till you get stiff peaks and place aside. Then whip the creamcheese (room temperature) till becomes airy and no clumps, add sugar in gradually. Then add 1 cup of biscoff and whip really well. When cream cheese mixture is done fold in the whip cream in batches with a spatula till everything is well combined and is light and airy. Pour the mixture over the cooled crust and place in the fridge for a minimum of 6 hours. When cheesecake is set melt the reserved half cup of biscoff and pipe it on top with a piping bag or pour it slowly. Decorate with reserved cookie crumble and enjoy! Don't forget to follow rayassweetmoments on FB & IG and tag us in your remakes!
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