Ingredients
Cookie Butter Cookie Dough
- 3/4 cup all-purpose flour
- pinch of salt
- 1/4 cup unsalted butter, room temperature
- 1/2 cup cookie butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 teaspoons whole milk
- 1 teaspoon vanilla extract
Biscoff Cookie Crust
- 3/4 cup Biscoff cookies
- 2 tablespoons butter
- 4 teaspoons white sugar
- 4 teaspoons brown sugar
Vanilla Cheesecake
- 2 8-ounce packages cream cheese
- 1 cup sour cream
- 1 cup half and half
- 4 large eggs
- 1/4 cup sugar
- 4 teaspoons vanilla extract
Instructions
Make the cookie dough:
- Beat everything in a big mixing bowl with a hand mixer. It will be a little bit more crumbly that regular cookie dough, but that is okay.
- Freeze in balls or just keep in little crumbles.
Make the cookie crust:
- Grind up Biscoff cookies in a food processor until they are crumbs. Combine in a small bowl with the butter and sugars.
- Press cookie crust into cupcake tins.
Make the cheesecake:
- Preheat oven to 350 degrees.
- In a bowl, combine cream cheese, sour cream, half and half, eggs, sugar, and vanilla and blend until smooth.
- Pour evenly into cupcake pan and bake for 20-25 minutes.