Biscoff Cheesecake

Step 1

Spray a 7" springform pan with nonstick spray. In a small bowl, combine the cookie crumbs, sugar and butter. Spread evenly in the bottom of the pan and about 1" up the sides (at the most.) Freeze for 10 minutes.

Step 2

In a large bowl, mix the cream cheese, and sugar at medium speed until smooth. Mix in sour cream, flour, vanilla and salt until just blended. Add the eggs and mix again until just blended. Do not over mix! Pour batter into the crust.

Step 3

Gently tap the pan on the counter to bring air bubbles to the surface. Pop these with a toothpick or fork and then smooth out the top with a spatula.

Step 4

Melt the cookie butter in the microwave (about 30 seconds) and drizzle it over the top of the batter. Gently swirl it into the batter with a kitchen knife. Tap the pan on the counter again to remove any additional air bubbles. Cover with foil.

Step 5

Pour 1 cup water into the cooking pot and place the trivet in the bottom. Center the springform pan on a sling and carefully lower it into the cooking pot. Close and lock the lid, turning the steam release valve to closed. Choose any high pressure options (beans/chili setting works) and adjust the time to 25 minutes. Press Start/Stop.

Step 6

When the cook time ends, release pressure naturally for 10 minutes and finish with a quick pressure release. Carefully remove the pan with the sling and cool on a wire rack to room temperature. Recover with foil and place in the refrigerator for at least 4 hours (overnight is better.)

Step 7

Serve chilled and topped with additional cookie butter drizzle if desired