Recipe: Crust: 1 and 1/2 (8.8 ounces) packages of Biscoff cookies, finely crumbled 1 stick (8 Tbsp) unsalted butter, melted 1/4 teaspoon sea salt -In a medium bowl, add all ingredients and mix until the Biscoff crumbs are all coated in butter. -Add to a 9-inch nonstick springform pan. Using a glass, press the crumbs into the bottom and sides of the pan. Place in the freezer for 40 minutes. Cheesecake filling: 24 ounces cream cheese, room temperature 1 1/2 teaspoons vanilla extract 3 tablespoons Biscoff cookie butter 3/4 cup powdered sugar, sifted 3/4 cup heavy whipping cream -In a large bowl, add cream cheese. Using a hand mixer, mix until it becomes a whipped fluffy texture. -Add cookie butter, vanilla extract, and sifted powdered sugar. Mix until well combined and set aside. -In another bowl, add heavy whipping cream and whisk until soft peaks form. Fold the whipped cream into the cream cheese mixture using a spatula. -Pour the cream cheese filling into the prepared springform pa...