Cookie Butter Cheesecake

Lightly grease the bottom and sides of a 9-inch springform pan with non-stick spray or line with wax paper. Mix together the crushed Biscoff cookies and melted butter and press into the bottom of the pan to form a crust. Refrigerate while making the filling.

Place the softened cream cheese, cookie butter, powdered sugar, vanilla extract, and cinnamon in a large mixing bowl and beat with an electric handheld mixer, starting on low and increasing to high speed, until smooth.

Add the whipping cream to the cream cheese mixture and mix, starting at low speed and increasing to high as the mixture comes together. Beat at high speed for 1 minute or until fluffy and whipped.

Spread the filling over the prepared crust, smoothing out the top with a spatula. Refrigerate for at least 4 hours or overnight before serving. Top with melted cookie butter, more cookie crumbs, and whipped cream right before serving, if desired. Enjoy!