Cookie Butter Chocolate Cheesecake with a Biscoff crust by Rich Lum

Rich Lum

www.facebook.com/groups/2458918657696347/
Made in a 6 qt IP on HP

CRUST

21 Biscoff Cookies 20 for the Crust 1 for the Cook

4 tablespoons melted butter

2 Tablespoon Brown Sugar

CHEESECAKE

16 ounces Philadelphia Cream Cheese (RT..Room Temperature)

½ cup white sugar

2 teaspoons vanilla extract

1 Tablespoon All Purpose Flour

⅓ cup heavy whipping cream (RT)

2 whole egg (RT)

1 egg yolk (RT)

¾ cup Smooth Cookie Butter

4 ounces milk chocolate chips or bars plus 2 Tablespoons heavy whipping cream

Grease the bottom and sides of your 7x3” push pan. Cut and place a parchment paper round on the bottom of your push pan and grease it

CRUST

Break up the Biscoff Cookies into a food processor, add the sugar...pulse until it resembles course sand.

Drizzle the melted butter into the crumbs and mix well

Dump the crumbs into your pan and form a crust up the sides and on the bottom

Place pan in the freezer while making the batter

CHEESECAKE

Place 4 ounces of Milk Chocolate and 2 Tablespoons of heavy whipping cream into a bowl. Use a microwave to melt the chocolate. Start with 30 and continue with 30 seconds at a time until completely melted...stir and set to aside cool a bit

Place the Cookie Butter into bowl. Microwave for 15 seconds. Stir until smooth. Set aside

In a large bowl mix the cream cheese and white sugar with an electric mixer

Add the heavy whipping cream, vanilla and flour..mix well. Scrape down the side and mix again.

Add the whole eggs...one at a time ...and barely beat it in.

Add the egg yolk and barely beat it in.

Scoop out 1 cup of batter and pour into a bowl.

Add the cooled melted milk chocolate. Stir gently until no streaks appear..set aside

Add the cooled softened Cookie Butter to the plain batter. Stir gently until well blended and no steaks appear

Tap, bang and shake both bowls to release the air bubbles

Remove the frozen crust from the freezer

Gently pour in the Cookie Butter batter. Move the pan around to level out the top

Gently pour the chocolate batter over the top. Use the back of a spoon to smooth the top

Cover the cheesecake with a paper towel held on with a rubber band

Add 1 cup of water to your 6 qt pot. Put the trivet in. Make a foil sling and lower your pan into your pot

Close and seal your lid

Set the pot to manual 38 minutes. Allow for a 15 minute NPR. Remove pan and set on a cooling rack on your counter for at least 1 hour. Cover the pan with foil and put it in the fridge overnight.

After the cake has cooled overnight...remove it from the pan. You can decorate it or leave it as is.

Optional: drizzle Dulce de Leche over the top and add crumbled Biscoff cookies

Freezing Cheesecake by Rich Lum

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