Cookie Butter Cheesecake

Ingredient :
Cookie Butter Cheesecake

• 1 package (7.7 ounces) European-style cookies for coffee (speculoos cookies), divided
• 4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup granulated sugar
• 1/4 cup packed dark brown sugar
• 1 tablespoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 eggs
• 1/4 cup European-style cookie butter (Biscoff, speculoos cookie butter, etc.)

Instructions :

1. HEAT oven to 325°F.
2. RESERVE 6 cookies. Finely crush remaining cookies; press onto bottom of 9-inch springform pan.
3. BEAT cream cheese, sugars, vanilla and spices in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4. BAKE 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheese­cake 4 hours.
5. .....................................

For full instructions please see : flavorite.net

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