Pastry by Saloni

Biscuit Base Instructions
1 Mix the crushed cookies and melted butter, until you get a mixture resembling wet sand.
2 Line the base of the springform pan with baking paper. Press the mixture into an 8-inch springform pan and use the flat bottom of a glass or a spoon.
3 Press them into an even layer with an approximately 1/2-inch thickness of the biscuit base and around the sides of the pan as shown in the picture.
4 Place it in the fridge for 30 minutes to set.
Cheesecake Filling Instructions
6 Preheat oven to 325F or 160C. Place a tray with water on the bottom rack to create steam for baking the cheesecake prior to baking the cheesecake.
7 In a bowl mix cream cheese with an electric whisk or paddle attachment until it is soft.
8 Add Biscoff spread and mix until it is smooth
9 Add cane sugar, light brown sugar, vanilla, salt, mix it all using an electric whisk.
10 Then add cream and cornstarch. Mix with the electric whisk until smooth. Use a spatula to scrape the bottom of the bowl to make sure there are no lumps of cream cheese.
11 Pour the cheesecake mixture into the prepared pan. Spread it in an even layer.
12 Place the pan on a baking tray & bake for 25-30 minutes.
13 When the edges of the cheesecake have slightly risen and appear set. Turn the oven off and allow the cheesecake to cool in the oven.
14 Remove from the oven and let it cool completely at room temperature for at least 1 hour and then in the fridge.
15 Remove cheesecake from a springform pan and place it on a serving plate using a spatula.
Topping Instructions
17 Add a thick layer of melted Biscoff (not too hot) on top of cooled cheesecake.
18 Decorate with cookie crumbs.
19 Store in an airtight container in the fridge for 3-4 days.