Cookie Butter Cheesecake Bars

Ingredients

• 20 biscoff cookies, finely crushed (for the crust)
• 5 tbsp (70g) melted unsalted butter (for the crust)
• 16 oz cream cheese, softened (block style, not cream cheese spread) (for the filling)
• 1/2 cup (100g) granulated sugar (for the filling)
• 1/3 cup (~80g) cookie butter (for the filling)
• 1/3 cup (80g) sour cream, room temp (for the filling)
• 1 tsp vanilla extract (for the filling)
• Pinch of salt (for the filling)
• 2 eggs, room temp (for the filling)
• Layer of cookie butter (I did ~1/2 cup) (for the topping)
• Crushed biscoff cookies (for the topping)

Instructions

1. Preheat the oven to 325°F.
2. Crush 20 biscoff cookies with a food processor or by hand and mix with melted butter. Press into a parchment lined 8x8 pan and bake 8-10 minutes.
3. Let it cool.
4. Beat cream cheese and sugar until smooth.
5. Mix in cookie butter, sour cream, and vanilla until combined.
6. Add the eggs and mix on low speed or with a whisk until just combined.
7. Spread this filling over the cooled crust.
8. Bake for 30-40 min, until edges are set and the center still has a little jiggle.
9. Cool for at least 30 minutes at room temp, then chill for at least 3 hours or overnight.
10. Spread a layer of cookie butter over the top of the chilled bars and sprinkle crushed biscoff cookies on top.