- 22 Biscoff cookies, pulsed into crumbs
- 1 Tbsp. unsalted butter, melted
- 4 tsp. espresso powder
- 1 tsp. rum flavoring*
- 1 tsp. coffee flavoring*
- 1 tsp. Irish cream flavoring*
- 3- 8oz. blocks of cream cheese, at room temperature
- 3/4 cups. sugar
- 3 whole eggs
- 1 egg yolk
- 1/3 cups. + 4 tsp. heavy cream
*Instead of flavorings you can also use 2 1/2 Tbsp. Kahlua and 3/4 Tbsp. Baileys*
- Preheat the oven to 325 degrees. Line the bottom of a springform pan with a cake parchment. Set aside.
- Mix the cookie crumbs with melted butter. Press evenly into the bottom of the springform pan. Bake for about 8 minutes until the crust is golden and starts to smell like fresh baked cookies. Remove from the oven to cool.
- In a small saucepan combine the espresso powder and flavorings. Warm slowly to completely dissolve the coffee, but do not let it boil. Set aside to cool. Bring a kettle of water to boil on the stove while you prepare the rest of the cake.
- Once the pan is cool enough to touch, wrap the bottom in aluminum foil and set in the bottom of a large roasting pan. The pan should fit easily inside.
- Then start beating the room temperature cream cheese in a stand mixer on medium-high speed. Add the sugar and beat thoroughly for 3 minutes, scraping down the sides several times. Then add the eggs, one at a time, to the mixer followed by the heavy cream. Once the batter is smooth, pour in a little of the cooled coffee mixture and flip the switch on and off quickly. You don’t want it to be fully incorporated. Fold in the remaining coffee mixture leaving large ribbons of coffee visible. Pour the batter into the prepared pan and smooth the top.
- Place the roasting pan with cheesecake inside the oven. Then immediately pour boiling water from the kettle into the roasting pan. Take care not to splash the cake. Close the oven door and bake for 1 1/2 hours. Then turn off the oven and let the cheesecake cool inside the oven for another hour. Refrigerate for at least 4 hours or overnight before serving.