Ingredients
1/3 cup Biscoff creamy cookie spread
2 1/2 cups confectioners' sugar
2 cups heavy whipping cream
1 teaspoon grated lemon zest
6 teaspoons vanilla extract (divided)
1/4 cup sweetened condensed milk
1 cup sugar
2 packages cream cheese (8 ounces each, softened)
1/2 cup butter (melted)
2 packages Biscoff cookies (8.8 ounces each)
Step by step
In a KitchenAid Food Processor, process cookies until crumbs form. In a small bowl, combine cookie crumbs and butter. Set aside 3/4 cup crumb mixture for filling.
Press remaining crumb mixture onto the bottom of a greased 9-inch springform pan. Freeze until firm, about 10 minutes.
For filling, in a KitchenAid Stand Mixer using the Wire Whip Accessory, beat cream cheese, sugar, sweetened condensed milk, 4 1/2 teaspoons vanilla and lemon zest until smooth. Beat in reserved crumb mixture. Transfer to a large bowl.
In a clean bowl of a KitchenAid Stand Mixer using the Wire Whip Accessory, beat cream until soft peaks form. Gradually beat in confectioners' sugar. Beat on high until stiff peaks form. Beat in remaining 1 1/2 teaspoons vanilla. Fold into cream cheese mixture filling. Spoon over crust.
Refrigerate overnight. Run a knife around edge of pan to loosen; remove side of pan. Heat cookie spread in microwave until softened; drizzle over cheesecake.