Biscoff Cheesecake

Crust

1 package of Biscoff cookies

½ of vegan butter

Filling

4 – 8oz packages Tofutti

½ cup vegan sour cream

1 cup brown sugar

½ white sugar

1 tbsp vanilla extract

4 vegan eggs (Bob’s Red Mill)

3 tbsp cornstarch

½ salt

1 tsp lemon juice

Topping

¾ cup blended Biscoff cookies

Biscoff cookie butter for drizzle (heated in the microwave for easy pouring)

Directions

Preheat oven to 325 degrees

For the crust:

Blend cookies in a blender or food processor.

Mix butter with Biscoff crumbs

Press mixture into cheesecake pan

Bake the crust for 10 minutes

Take the crust out of the oven and let its crust cool down.

Cheesecake

Mix cream cheese until creamy

Add white sugar and brown sugar and mix thoroughly (scrape the side of the bowl as needed)

Add sour cream and mix until combined

Add salt, lemon juice, and vanilla slowly to the mixture.

Add the vegan eggs and mix for 2 minutes (scrape the bowl as needed)

Wrap foil around the bottom of the cheesecake pan, then pour in the mixture and place the cheesecake pan into a water bath.

Bake for 1 hour at 325 degrees for 1 hour, then turn the oven off and let the cheesecake sit in the oven for 1 hour.

Remove and place in the refrigerator for 3-5 hours to firm.

Topping

Melt Biscoff cookie butter and blend ½ a package of Biscoff cookies and decorate the cheesecake with cookie crumbles and the melted Biscoff cookie butter.

Enjoy!