Biscoff Cheesecake Bars with Biscoff Whipped Cream

Make the brown butter. Cut the butter in small pieces and heat the butter in a large pot or dutch oven on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Remove from heat and set aside.
Next, mix Biscoff crumbs and brown butter in a bowl until well combined. Set about 2/3 cups of the mixture aside. Then, press the remaining mixture firmly into the bottom of an 8x8 inch square baking pan with parchment paper (leaving an overhang on two sides for easy lifting). Bake for about 10 minutes in a preheated oven at 350F. Once baked, set aside to cool slightly. Reduce the oven temperature to 325F.

In a large bowl, beat the room temperature cream cheese and sugar on medium high until very smooth (about 2 minutes). Add sour cream, vanilla paste, and Biscoff to the filling. Mix on medium high until fully incorporated, occasionally scraping the sides. Then, add eggs one at a time, beating just until combined (don’t overmix to avoid cracks).

Pour half of the filling over the crust. Then, create the cookie layer by adding the reserved cookie crust even over the bars. Next, drizzle the melted cookie butter on top. Try to even distribute the cookie butter as much as butter, but note, it will not fully cover every part of the cheesecake. Then, pour the remaining cheesecake filling over cookie layer. Use an offset spatula to carefully spread the cheesecake over the cookie to ensure it is completely covered and smooth on top. Tap the pan gently on the counter to release air bubbles.
Bake the cheesecake for 25-30 minutes, or until the edges are set and the center jiggles (it should be a bit jiggly like jello). Once your cheesecake is done, turn the oven off and crack the oven door. Leave the cheesecake in the oven for at least 30 minutes. Then, remove the cheesecake and let the cheesecake rest on the counter at room temperature for at least 1 hour. Then, transfer to the refrigerator, uncovered, for at least for 4 hours or overnight.

Once the cheesecake has set, take the cheesecake out of the refrigerator. Pour the melted Biscoff cookie butter over the cheesecake and spread evenly with an offset spatula. Then, return the cheesecake to the refrigerator for about 30 minutes or until the cookie butter is set.

When you are ready to serve, make the Biscoff Whipped Cream topping. In a large (preferably chilled) bowl, add the cookie butter, powder sugar and heavy cream and whisk on medium-high speed until the ingredients are fully incorporated and it holds medium peaks (about 4-5 minutes). Be sure not to over mix.

Next, remove the cheesecake from the pan (to ensure easy release from the pan, run a warm knife around the edges to loosen it). Use the parchment overhang to lift bars out of the pan. Slice the cheesecake into squares with a warm, clean knife for smooth edges and pipe on a generous amount of Biscoff whipped cream topping. Then, garnish with crushed cookies and top with half of a Biscoff cookie. For more Biscoff goodness, top the cheesecake pieces with a drizzle of melted Biscoff cookie butter right before serving (note, it will solidify once cooled).