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Cookie Butter Cheesecake

Cookie Butter Cheesecake

 Source: myrecipes

Ingredients:

 Crust
1 8.8-oz package Biscoff cookies
1/2 cup butter, melted
2 tablespoons sugar
3/4 teaspoon kosher salt

Cookie Butter Cheesecake Layer
2 8-oz packages cream cheese, softened
1/2 cup sugar
3/4 cup cookie butter
1/2 teaspoon vanilla
1/2 teaspoon kosher salt
2 eggs, room temperature

Vanilla Cheesecake Layer
2 8-oz packages cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 1/2 teaspoons vanilla
1/4 teaspoon kosher salt
2 eggs, room temperature

Cookie Butter Caramel Sauce
2 tablespoons butter
2 tablespoons brown sugar
1/2 cup cookie butter
1/2 cup half and half
1/4 teaspoon kosher salt

Directions:
Lightly coat the inside of a 9" springform pan with cooking spray. Wrap the outside bottom of the pan in foil.

Prepare the crust: Process the Biscoff cookies in a food processor until crumbs form. Add the other crust ingredients and pulse until combined. Firmly press the mixture along the bottom and slightly up the sides of the pan.

Prepare the cookie butter cheesecake layer: In a mixing bowl, beat the cream cheese on medium speed for a few minutes until light and fluffy. Add the sugar and beat until combined and fluffy. Add the cookie butter, vanilla and salt and beat until combined. Add eggs, 1 at a time, mixing until just combined. Pour the mixture evenly over the crust and chill for 15 minutes.

Prepare the vanilla cheesecake layer: While the other layer is chilling, beat the cream cheese on medium speed for a few minutes until light and fluffy. Add the sugar and beat until combined and fluffy. Add the sour cream, vanilla and salt and beat until combined. Add eggs, 1 at a time, mixing until just combined. Pour the mixture over the cookie butter cheesecake layer and spread to the edges.

Place the springform pan on a rimmed baking sheet. Bake at 350 for 45-55 minutes; the center should be nearly set. Cool completely in the pan on a wire rack. Cover and refrigerate for 8 hours.

Prepare the cookie butter caramel sauce: Heat the butter and sugar in a sauce pan over medium-low heat until melted and combined, stirring often. Whisk in the cookie butter until melted and combined, stirring constantly. Whisk in the half and half until combined, stirring constantly. Remove from the heat and stir in the salt. Cool slightly.

Gently run a knife around the edges of the springform pan to loosen the cake. Remove the sides of the pan and place the cake on a large platter. Pour the caramel sauce over the cheesecake.
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