Biscoff Cheesecake Cookie Bars

Biscoff Cheesecake Cookie Bars

Crust:
28 Biscoff Cookies
1/2 stick of butter
2 TBSP sugar

In a food processor, crush the cookies into fine crumbs. 
Add in melted butter and sugar pulse until combined. 
Press into a foil-lined 9x13 pan. 


Filling:
3 1/2 -- 8 oz boxes of cream cheese, room temperature
1 1/2 tsp vanilla
3/4 cup sugar
1/2 cup heavy cream
3 eggs
2 TBS all purpose flour

Beat together the cream cheese, sugar, flour 
and vanilla until well blended. 
Add the heavy cream and eggs, beating on 
low speed just until blended. 
Pour over the prepared crust. 


Cookie Butter Swirl:
6 oz Biscoff Spread
1/2 box of cream cheese, left over from the filling
1/4 c sugar
1 egg

In a small bowl, mix together the cookie butter, 
cream cheese, sugar and egg.

Drop by spoonfuls randomly over the cheesecake. 

Take a knife and drag back and forth through 

the cheesecake until you have a swirled look.  

Preheat oven to 325° F.

Bake at 325° F for 45 minutes or until almost set. 
Cool completely, then chill for at least 3 hours. 
 Cut into squares to serve!

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The makings of a beautiful crust...

Crush the cookies and add the sugar and melted butter...

Combine well and press into foil lined 13 x 9 pan...

The cheesecake filling...

Beat the cream cheese...

Sugar, flour...

Eggs and vanilla...

and the cream...

Pour the filling over the crust...

Make the cookie butter swirl...

Combine the cream cheese, Biscoff, egg and sugar...
Beat with mixer until smooth...

Drop by spoonfuls over the filling...

Pull your knife through gently to create a wondermous swirl...

Bake at 325 degrees for 45 minutes...
Cool completely and cut into bars...

Enjoy!