No-Bake Biscoff Cheesecake

Place 20 Biscoff cookies in a food processor and pulse until they become fine crumbs.

In a small saucepan, melt 3 tablespoons of butter over low heat.

Pour the melted butter into the bowl with the cookie crumbs and mix until well combined.

Transfer the crumb mixture to a glass baking dish and press it down firmly with a spatula to form an even crust.

Gently melt 6 ounces of cookie butter in a bowl.

Pour the melted cookie butter over the crust and spread it into an even layer.

In a separate bowl, melt another 3 ounces of cookie butter. Add this to the tub of no-bake cheesecake filling.

Stir the cookie butter and cheesecake filling together until fully incorporated.

Spread about half of the cheesecake mixture over the cookie butter layer in the dish.

Arrange a single layer of whole Biscoff cookies on top of the cheesecake mixture.

Drizzle a small amount of additional melted cookie butter over the layer of cookies.

Top with the remaining cheesecake mixture and spread it out evenly.

Melt a final portion of cookie butter, transfer it to a freezer bag, and snip a small hole in the corner.

Drizzle the cookie butter in lines across the top of the cheesecake.

Use the tip of a butter knife to drag through the drizzles, creating a decorative pattern.

Crumble the remaining Biscoff cookies and sprinkle them around the edges of the dish to create a border.

Place one whole Biscoff cookie in the center for garnish.

Cover the dish with plastic wrap and refrigerate for at least 1 hour before serving.