Thanks Bakerella.comI HAVE BEEN DROOLING OVER THIS RECIPE FOR A LONG TIME. SO I DECIDED TO POST IT SO THAT I WOULDNT LOSE TRACK OF IT. IF ALL GOES WELL, I MAY MAKE IT FOR THE NEIGHBORHOOD BBQ THIS WEEK.
1 1/2 cups crushed Biscoff Cookies (about 27 cookies)*
3 Tablespoons packed brown sugar
6 Tablespoons melted butter
Mix cookies and sugar together.
Add butter and stir until combined.
Press mixture into a 13 X 9 pan.
3 (8 oz.) packages cream cheese, softened
1 cup sugar
2 Tablespoons flour
8 oz. sour cream
1 Tablespoon vanilla
Preheat oven to 325 degrees.
Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy.
On medium low, add eggs one at a time, mixing well with each addition.
Add sour cream and vanilla and mix until just combined.
Pour on prepared crust and bake for about 45 minutes.
Remove and cool.
8 oz. heavy whipping cream
2 oz. butter
8 oz semi-sweet chocolate
1/4 cup confectioners’ sugar
Heat cream and butter on stove until just before boiling.
Remove from stove and pour over chocolate. Stir until completely combined.
Add confectioners’ sugar and beat with a wire whisk until combined and smooth.
Pour over cooled cheesecake.
Cover and refrigerate overnight.
Cut into bars and serve.
Makes about 30 bars.
* Use the remaining cookies from the package to crumble and sprinkle over the chocolate before refrigerating.