Ingredients:
- 1.5 cups (200g) Lotus Biscoff cookies, finely crushed
- 5 tbsp (70g) Unsalted butter, melted
- 0.25 tsp (1.5g) Salt
- 24 oz (680g) Full-fat cream cheese, softened to room temperature
- 0.5 cup (115g) Lotus Biscoff spread, softened
- 0.75 cup (150g) Granulated sugar
- 3 large Eggs, room temperature
- 0.5 cup (120g) Sour cream, room temperature
- 1 tsp (5ml) Pure vanilla extract
- 0.5 cup (125g) Salted caramel sauce
- 0.33 cup (85g) Lotus Biscoff spread, melted
- 0.5 tsp (3g) Flaky sea salt
- 5 Lotus Biscoff biscuits for garnish
Instructions:
- Grease your springform pan and line the bottom with parchment paper.
- Mix the crushed Biscoff cookies, melted butter, and salt until it feels like wet sand.
- Firmly press the mixture into the bottom of the pan using the bottom of a flat glass for a compact, shattering crust.
- Bake at 350°F (175°C) for 10 minutes, then set aside to cool.