This easy recipe features a buttery Biscoff cookie crust, a luscious cheesecake filling, creamy Biscoff cookie butter, and butterscotch pudding whipped cream!
You'll only need a few simple ingredients to make this easy recipe, so let's round them up and get started!
Add the Biscoff cookies and salt to the bowl of a food processor and pulse until they are a fine crumbs, about 1 minute.
With the food processor on low speed, slowly add the melted butter. Pulse just until the mixture resembles wet sand.
Transfer the mixture to the prepared pan, press it into an even layer on the bottom and sides, and bake for 10 minutes.
Beat cream cheese, brown sugar, sour cream, milk, vanilla, flour, and eggs in a mixer until light and fluffy.
Melt the cookie butter spread in the microwave for 10-15 seconds, or until it’s just pourable.
Pour the cheesecake mixture over the baked crust, then drizzle the warmed cookie butter over it and swirl.
Make a water bath and bake the cheesecake. Then allow it to cool slowly. Finally, transfer it to the fridge to chill.
Beat heavy whipping cream and butterscotch pudding mix in a stand mixer until stiff peaks form.
Transfer cheesecake to a serving platter, and pour warmed cookie butter over the cheesecake.
Pipe whipped cream swirls around edge, and garnish with crushed Biscoff cookie. Then serve.