Cookie Butter Cheesecake

1. 1

   Heat oven to 325 degrees F.

2. 2

   Reserve 6 cookies.

3. 3

   Finely crush remaining cookies; press onto bottom of 9-inch springform pan.

4. 4

   Beat cream cheese, sugars, vanilla and spices in large bowl with mixer until blended.

5. 5

   Add eggs, 1 at a time, mixing on low speed after each just until blended.

6. 6

   Pour over crust.

7. 7

   Bake 1 hour or until centre is almost set.

8. 8

   Run knife around rim of pan to loosen cake; cool before removing rim.

9. 9

   Refrigerate cheesecake 4 hours.

10. 10

    Crush remaining cookies coarsely; sprinkle over cheesecake just before serving.

11. 11

    Microwave cookie butter in microwaveable bowl on HIGH 30 sec.

12. 12

    or until heated through; stir.

13. 13

    Drizzle over cheesecake.

* Per serving · 4 servings · Values may vary.

No additional tips available.