Ingredients

The following ingredients have 4 Servings
  • 1 1/2 CUPS BISCOFF COOKIE CRUMBS
  • 6 TBSP MELTED BUTTER
  • 2 TBSP SUGAR
  • 4 8 oz packages cream cheese at room temperature
  • 3/4 cup sugar
  • 4 large eggs at room temperature
  • 1 cup Greek yogurt at room temperature
  • 1 vanilla bean
  • berries (, fresh fruit or jam of your choice)

Instruction

  • Preheat oven to 350 F.
  • Line the bottom of a spring form pan with parchment paper (optional). Wrap the outside of the form with foil. (Even though I'm not baking in a water bath, I still like to wrap the outside, to prevent any leaking from the pan).
  • Place cookies in a food processor and process until fine crumbs form.
  • In a bowl, combine cookie crumbs, melted butter and sugar. Spread in an even layer on the bottom of the spring form pan.
  • Bake crust for 10 minutes, then let if cool at room temperature for 15 more minutes.
  • Reduce oven temperature to 300 F.
  • In the bowl of a stand mixer, beat together cream cheese and sugar for 4 minutes, until fluffy. Scrape the sides and bottom of the bowl.
  • Add eggs one at a time, mixing just to incorporate after each addition.
  • Add Greek yogurt and seeds from vanilla bean. Beat until just combined.
  • Pour mixture over the crust. (You can strain it, to ensure a smooth texture).
  • Bake vanilla bean cheesecake for 60 - 65 minutes, until top is set and starting to very slightly turn golden.
  • Open the oven door and let it cool inside for 30 minutes. Remove from the oven, cool at room temperature for 30 more minutes. Cover and refrigerate for 6 hours or overnight.
  • When ready to serve, remove the ring from the springform. Top with berries. Slice and enjoy.