1. Preheat the oven to 175°C. Line the bottom of a springform pan with baking paper and butter the edge to prevent it from sticking.
2. Wrap the outside of the pan with aluminum foil. Make sure that the aluminum foil extends 3 to 5 cm over the edge of the pan to prevent water from entering the pan during baking. If necessary, wrap the pan in several layers to prevent water from seeping in.
3. Mix the Biscoff crumbs with the melted butter and pour them into the springform pan. Press firmly on the bottom to form a crust. Spread evenly using a spoon or the bottom of a glass. Bake the biscuit base in the oven for 10 minutes then leave to cool completely. Leave the oven on.
4. Mix the cream cheese, cornstarch and sugar for two minutes using a hand mixer or blender until smooth. Add the Biscoff spread and heavy cream to the cream cheese mixture. Mix well.
5. Meanwhile, bring a saucepan of sufficient water to the boil.
6. Add three whole eggs and three egg yolks to the batter one at a time, making sure to mix each egg well before adding the next. As soon as the last egg is completely mixed, stop the mixer. Do not overmix the batter.
7. Pour the batter onto the biscuit base in the springform pan.
8. Place the tin in a large casserole dish in the oven preheated to 175°C. Slowly pour the boiling water into the casserole dish around the tin, taking care not to splash any water onto the cake. The water should come up to about 3cm around the tin.
9. Bake at 175°C for 60 minutes, until the cheesecake is golden brown and still wobbles slightly in the middle. Turn off the oven and wedge a wooden spoon in the oven door. Leave the cheesecake in the oven for another 60 minutes. The cheesecake will finish cooking while the oven cools. Then remove from the oven, let cool completely, then refrigerate for at least 8 hours.
10. Once the cheesecake has cooled, carefully loosen it from the edge of the springform pan using a knife and unmold.
11. For the cheesecake filling: First heat the Biscoff spread or Biscoff topping for approx. 20 seconds in the microwave. Then pour over the cheesecake and smooth. Leave to cool for another 20 minutes until the icing is firm. Finally, decorate with Biscoff pieces.

Cette recette est une gracieuseté de : Lotus BISCOFF