Cheesecake with Biscoff® Crust

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C).

2 . Stage

Crush cookies and mix in coconut oil and salt. Press over the bottom of a 9-inch pan to make a crust.

3 . Stage

Bake in the preheated oven until firm, about 10 minutes. Let cool.

4 . Stage

Beat cream cheese, sour cream, sugar, amaretto liqueur, almond extract, and vanilla extract with an electric mixer until blended. Add eggs one at a time, mixing on low speed just until each one is blended in. Pour over crust.

5 . Stage

Place cheesecake inside a larger baking pan. Add enough hot water to come halfway up the cheesecake.

6 . Stage

Bake cheesecake in the water bath until surface appears mostly set, about 1 hour 5 minutes. Turn oven off but keep cheesecake inside for 30 minutes. Run a knife around the rim of the pan to loosen the cheesecake. Let cool completely. Refrigerate until thoroughly chilled, about 4 hours.