Biscoff crust

1. Crush the Biscoff cookies in a food processor, or place them in a ziplock bag and crush them with a rolling pin until they form fine crumbs.
2. Melt the butter in the microwave, then mix it into the cookie crumbs. Stir well to ensure the butter is evenly distributed.
3. Pour the mixture into the bottom of a 20 cm (8-inch) springform pan. Use a tablespoon to press the mixture first around the edges to create a border, then press the rest into the bottom to form an even layer, finishing by pressing with the bottom of a glass to smooth it out.
4. Place in the fridge while you prepare the cheesecake filling.

Biscoff Cheesecake Filling

1. Preheat the oven to 140°C (280°F).
2. In a large bowl, beat the cream cheese and sugar using an electric mixer on low speed until smooth and well combined.
3. Add the eggs one at a time, beating after each addition to fully incorporate them.
4. Next, add the sour cream, lemon juice, vanilla extract, and cornstarch. Continue mixing on low speed until smooth.
5. Finally, add the melted Biscoff spread and mix well.
6. Sift the mixture through a fine sieve to remove any lumps, then pour it into the springform pan over the cookie crust.
7. Heat water in a small saucepan until boiling. Pour the boiling water into a baking tray placed below the oven rack to create a steam bath.
8. Place the cheesecake pan on the oven rack and bake for 1 to 1 hour 10 minutes, without opening the oven door. The center should be slightly wobbly.
9. Turn off the oven and let the cheesecake cool for 30 minutes in the oven with the door slightly open.
10. Then, let the cheesecake cool completely at room temperature, cover it with plastic wrap, and place it in the fridge overnight.
11. The next day, run a knife around the edges to loosen the cheesecake, then carefully remove it from the pan and transfer it to a serving plate.

Topping

1. Melt the Biscoff spread in the microwave until fully melted, then pour it over the top of the cheesecake, spreading it with a spatula to slightly let it overflow onto the sides.
2. Place the cold mascarpone, cold heavy cream, powdered sugar, and vanilla extract in a bowl, then beat with an electric mixer on medium speed for 1-2 minutes until the mixture becomes thick and firm, forming a mascarpone whipped cream.
3. Transfer the frosting to a large piping bag fitted with a decorative tip and pipe a border on top of the Biscoff cheesecake.
4. Sprinkle with crushed Biscoff cookies and enjoy!