Ingredients
- Crust:
- 1 1/2 cups crushed Biscoff Cookies (about 27 cookies)**
- 3 Tablespoons packed brown sugar
- 6 Tablespoons melted butter
- Cheesecake:
- 3 (8 oz.) packages cream cheese, softened
- 1 cup sugar
- 2 Tablespoons flour
- 3 eggs
- 8 oz. sour cream
- 1 Tablespoon vanilla
- Chocolate Ganache:
- 8 oz. heavy whipping cream
- 2 oz. butter
- 8 oz semi-sweet chocolate
- 1/4 cup confectioners’ sugar
Preparation
Step 1
Crust:
Mix cookies and sugar together. Add butter and stir until combined.
Press mixture into a 13 X 9 pan.
Cheesecake:
Preheat oven to 325 degrees.
Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy.
On medium low, add eggs one at a time, mixing well with each addition. Add sour cream and vanilla and mix until just combined.
Pour on prepared crust and bake for about 45 minutes.
Remove and cool.
Chocolate Ganche:
Heat cream and butter on stove until just before boiling. Remove from stove and pour over chocolate. Stir until completely combined.
Add confectioners’ sugar and beat with a wire whisk until combined and smooth. Pour over cooled cheesecake.
Cover and refrigerate overnight.
Cut into bars and serve. Makes 30.
**Use the remaining cookies from the package to crumble and sprinkle over the chocolate before refrigerating.