Lotus Biscoff Cheesecake Bars ♡ Bake With Me

Creamy biscoff cheesecake bars topped with whipped cream ♡ Crust 1 and 1/2 cups (190g) biscoff cookie crumbs 6 tbsp (85g) melted butter (unsalted) ♡ Pour into a 9x9 inch pan lined with parchment paper ♡ Bake at 350F (177C) for 9 minutes Biscoff Cheesecake 16oz softened cream cheese 1/2 cup (100g) granulated sugar 1/3 cup (80g) full fat sour cream (or greek yogurt) 1 tsp vanilla 1/4 cup (60g) biscoff cookie butter 2 eggs (one at a time) ♡ Pour over the crust and bake at 350F (177C) for 25-30 minutes Biscoff Layer 1/2 cup (120g) melted biscoff cookie butter (slightly cooled) ♡ Make sure the cheesecake is cooled to room temperature before pouring the cookie butter on top ♡ Cover the cheesecake and refrigerate for at least 4 hours (or overnight) Whipped Cream 1 and 1/2 cups (360g) cold heavy cream 1/3 cup (40g) powdered sugar 1 tsp vanilla Biscoff cookie crumbs (for topping)