Ingredients
For the crust:
1½ cups Biscoff cookie crumbs (or Lotus biscuits)
5 tbsp unsalted butter, melted
For the cheesecake filling:
16 oz (450g) cream cheese, softened
½ cup granulated sugar
½ cup sour cream
1 tsp vanilla extract
2 large eggs
For the topping:
½ cup Biscoff spread (warmed slightly)
Crushed Biscoff cookies (for garnish)
Instructions
1. Preheat oven:
Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners or use silicone molds.
2. Make the crust:
Mix Biscoff crumbs with melted butter. Press the mixture firmly into the base of each liner. Bake for 5 minutes, then let cool.
3. Make the filling:
In a bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla, then beat in the eggs one at a time. Mix until creamy and well combined.
4. Fill and bake:
Pour the cheesecake mixture over each crust, filling nearly to the top. Bake for 18–20 minutes or until just set. Let cool completely, then chill in the fridge for
