Step 1

Preheat oven to 350°.

Step 2

In a medium bowl, combine Biscoff cookies (crumbs), melted butter, brown sugar and lime zest.

Step 3

Press crumb mixture into a 10 inch springform pan. (See notes about size). Use a glass to press the crumbs down. Allow the crumbs to come up the sides. Place pan in freezer for about 10 minutes or until ready to use.

Step 4

In a mixing bowl, or stand mixer ( I use my Nutrimill Artiste mixer), add softened cream cheese, sugar, corn starch, vanilla and salt. Beat until smooth.

Step 5

Add eggs one at a time and beat again until smooth. Be sure and scrape the sides of the bowl very well, you don’t want lumps.

Step 6

Carefully pour cheesecake batter into the springform pan.  Bake for about 30-35 minutes -just until top looks set. Do not overbake. It will be jiggly.

Step 7

While cheesecake is baking, make the topping.

Step 8

Remove from oven and carefully drop the topping by spoonfuls around the edge. If you drop it in the middle, it will sink to the bottom.  Do the sides then carefully spread the topping to the middle with the spatula.

Step 9

Allow to cool on a rack for about 30 minutes, then put the entire pan into the refrigerator overnight. DO NOT REMOVE SIDES.  If you feel you need to cover it, lightly place a piece of foil on top but don’t tuck the edges in, otherwise condensation will form.

Step 10

The next day, remove the sides, cut and serve. I love to serve this cheesecake with my lime curd.