Ingredients

The following ingredients have 30 Servings
  • 1 1/2 cups crushed Biscoff cookies (about 27 cookies)
  • 3 tablespoon packed dark brown sugar
  • 6 tablespoon unsalted butter (melted)
  • 24 ounces cream cheese (softened)
  • 1 cup sugar
  • 2 tablespoon flour
  • 3 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla bean paste
  • 1 cup heavy whipping cream
  • 4 tablespoon butter
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup confectioners sugar

Instruction

  • To make the the crust, mix the sugar and cookies together then pour the melted butter on top and stir until combined. Press crumb mixture into a 9x13" pan.
  • Preheat oven to 325 °F. Cream together cream cheese, sugar, and flour until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add sour cream and vanilla bean paste until just combined.
  • Pour on top of the prepared crust and bake for 45 minutes. Once done, cool completely.
  • In the meantime, prepare the ganache by heating the cream and butter in a small saucepan until just boiling. Remove from heat and pour over chocolate. Stir until melted and combined.
  • Add the confectioners sugar and whisk until combined and smooth.
  • Pour over cooled cheesecake and chill overnight.
  • Cut into bars and serve.
  • Keep in airtight container for up to 1 week.