NO BAKE COOKIE BUTTER CHEESECAKE

1. Prepare the crust by adding 9 oz of cookies to a blender or food processor until they are a fine crumb.
2. Microwave the butter for 30 seconds. Add the butter to the finely ground crumbs and mix until fully combined.
3. Form the crust in your pan, try to make the crust as even as possible.
4. Put the crust into the freezer for 20 minutes While the crust is in the freezer, make the filling. In a large bowl, combine the cream cheese, sugar, and vanilla. Use a hand mixer or stand mixer to combine.
5. In a separate bowl, whip together the heavy cream and 2-3 tablespoons of the cookie butter together for 4-5 minutes or until it has a whipped cream consistency.
6. Fold the whipped cream into the into the cream cheese base until combined.
7. When your crust is ready, transfer the filling into the pan. Chill the cheesecake for a minimum of 3 hours.
8. Melt 1/4 cup cookie butter in the microwave for 30 seconds. Add it to the top of your cheesecake. Top the edges with more crumbled cookies and put it back in the fridge for 20-30 minutes or until you’re ready to serve.
9. Add 2 Biscoff cookies to the top for decoration and enjoy!