Biscoff Cheesecake

Directions

1. Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
2. In a small bowl, combine cookie crumbs and butter. Press onto bottom and 1 in. up sides of prepared pan. Bake 8-10 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Beat in sugar, cookie spread, sour cream, salt and vanilla until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan into a larger baking pan; add 1 in. of hot water to larger pan.
4. Bake until center is just set and top appears dull, 50-55 minutes. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is completely set. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate 3 hours or overnight, covering when completely cooled.
5. For topping, warm the cookie spread in microwave, about 10-15 seconds. Spread over cheesecake evenly. Sprinkle with additional cookie crumbs, if desired.