Cookie Butter Cheesecake Recipe

Ingredients

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.)

PREP TIME 40m	COOK TIME 1h40m	TOTAL TIME 2h20m
YIELD 8 servings

HEAT oven to 325°F.
RESERVE 6 cookies. Finely crush remaining cookies; press onto bottom of 9-inch springform pan.
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.
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.
CRUSH remaining cookies coarsely; sprinkle over cheesecake just before serving. Microwave cookie butter in microwaveable bowl on HIGH 30 seconds or until heated through; stir. Drizzle over cheesecake.