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1
Start by making the cookie crust. Using a food processor crush the Biscoff cookies and mix with the melted butter.
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2
Blend with a fork until just combined and press into a 7 or 8-inch springform pan, or something similar. (A 7 - 8 inch cake pan will work as well; really whatever will fit in your crockpot).
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3
Using a hand mixer or KitchenAid stand mixer add the softened cream cheese to a large bowl and mix with 3/4 cup of granulated sugar. Slowly add 1/2 cup of Biscoff spread, eggs (one a time) and vanilla, mixing until thoroughly blended.
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4
Continue to beat for three more minutes, creating a smooth lump free mixture. Pour the cream cheese mixture into the crust and set aside.
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5
Pour 2-3 cups of water into your slow cooker. You want enough water to steam your cheesecake for a few hours and not run out, but not so much water that it gets into your pan.
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6
Place cheesecake above the water to where it fits snugly into the crockpot. Cover the crockpot and cook on high for 3 hours or until a knife inserted in the middle comes out fairly clean and the cheesecake does not jiggle.
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7
Do not remove the lid during the cooking process, it needs all that heat!
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8
When finished, run a knife along the edge of the cheesecake. Remove the cheesecake from the crockpot and let it cool on a baking rack for 30 minutes.
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9
Transport the cheesecake to the refrigerator and store for at least 6 hours or overnight.
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10
Garnish: Add 3 tablespoons Biscoff spread into a zip-top bag. Melt on the defrost setting of your microwave for 30 seconds. Using scissors cut off a tiny corner of the bag and drizzle the melted Biscoff all over the cheesecake about a hour before serving.
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11
Note: A graham cracker crust can be used in place of the Biscoff cookie crust. Use store bought or your favorite recipe.
