No Bake Biscoff Cheesecake with Yogurt

Instructions:

1. Pulse Biscoff cookies in a food processor until they resemble fine sand.
2. Pour in melted butter and salt; pulse until the mixture looks like wet sand.
3. Firmly press the mixture into the bottom of the springform pan using the base of a glass and chill in the fridge for 15 minutes.
4. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and pale.
5. Fold in the Greek yogurt, Biscoff spread, and vanilla extract. Mix on medium speed until the color is a uniform golden-tan.
6. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
7. Gently fold the whipped cream into the Biscoff mixture using a spatula until no white streaks remain.
8. Pour the filling over the chilled crust and smooth the top with an offset spatula.
9. Refrigerate the cheesecake for at least 6 hours.
10. Melt Biscoff spread and coconut oil in the microwave in 20-second bursts until runny.
11. Pour the melted spread over the set cheesecake and tilt the pan to coat evenly.
12. Garnish with a few whole Biscoff cookies around the perimeter.