Servings for: 8 – 10 Prep Time: 3 – 4 Hours
2 1/4 cups graham cracker crumbs
3 tbsp sugar
1/2 cup unsalted butter, melted.
16 ounces cream cheese, room temperature
1 cup powder sugar or more
32 oz heavy whipping cream
1 1/2 tbsp vanilla extract.
1 cup biscoff butter Another cup of biscoff butter for the top.
Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the prepared pan, bake the crust for 5 minutes then set aside to cool.
In a large bowl, beat the cream cheese, sugar and vanilla on low speed until well completely combined and smooth.
Pure the heavy cream to the cheese mixture and Turn the speed up to high and mix until the filling becomes thick. This may take 5 minutes. * If the filling not thick enough . (U may need more powder sugar)and this time add the 1 cup of biscoff butter to the mixture.
Spread the filling evenly into the crust. smooth it over all the way to the edges of the pan. Let it set cheesecake set in the fridge for minimum of 1 hours. Then in the microwave Melt 1 cup biscoff butter for 30 seconds, then add it on top the cheesecake mixture and let it sit in the fridge for another 1-2 hours.
You can make any cheesecake In a small dessert cups.