Cookie Butter Ricotta Cheesecake

For the Biscoff Cookie Crust

Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly butter the sides. Wrap the outside of the pan with aluminum foil to avoid any leaking.

In the bowl of a food processor, place Biscoff cookies, salt and sugar. Pulse until finely ground. Add melted butter, pulsing until well combined. Press crumb mixture into bottom of pan and halfway up the sides.

Bake until set, about 8 minutes. Set aside to let cool for about 15 minutes. Lower oven temperature to 325°F.

For the Ricotta Cheesecake

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the cream cheese at medium-low speed until creamy and smooth. Scrape down the sides of the bowl.

In a small bowl, whisk together the sugar and cornstarch. Add the sugar mixture and ricotta to the cream cheese and beat until smooth. Beat in cream and vanilla. Add the eggs and egg yolk, one at a time, beating just until combined and yellow disappears after each addition, stopping to scrape down the bowl each time. Pour filling into prepared crust.

Bake until set around the edges but slightly jiggly in the center, about 55 minutes to 1 hour. Turn off the oven and leave cheesecake in the oven with the door closed to cool completely, about 3 to 4 hours. Remove from oven and refrigerate overnight.

Drizzle warm cookie butter over the top and sprinkle with Biscoff cookie pieces. Slice, serve and enjoy!