Emmanuel Duverneau

For the Crust:

In a medium bowl, add the crumbled Biscoff cookies, melted unsalted butter, and sea salt. Mix until the Biscoff crumbs are all coated in butter. Add the mixture to a 9-inch nonstick springform pan. Using a glass, press the crumbs firmly into the bottom and sides of the pan. Place in the freezer for 40 minutes.

For the Cheesecake Filling:

In a large bowl, add the room temperature cream cheese. Using a hand mixer, mix until it becomes a whipped, fluffy texture. Add the Biscoff cookie butter, vanilla extract, and sifted powdered sugar. Mix until well combined and set aside. In another bowl, add the heavy whipping cream and whisk until soft peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula. Pour the cream cheese filling into the prepared springform pan with the crust. Spread evenly. Cover with plastic wrap and leave in the refrigerator for at least 8 hours, preferably overnight.

For the Caramelized Apples:

In a small saucepan, add the peeled and cubed granny smith apples, brown sugar, ground cinnamon, cornstarch, lemon juice, and water. Mix over medium-high heat, scraping the sides of the pan to combine all ingredients. Cook until apples are tender and juices have thickened, about 15-20 minutes. Set aside and allow to cool completely.

For the Whipped Cream Topping:

Combine the heavy whipping cream, vanilla, salt, and powdered sugar in a medium bowl. Whisk until stiff peaks form. 

To Serve:

Remove the cheesecake from the refrigerator when ready to serve. Top with the prepared whipped cream, cooled caramelized apples, and additional Biscoff crumbs if desired. Enjoy!