1pkgBiscoff cookies1 package is 8.8oz and will yield about 2 C crumbs
½cupUnsalted Butter, melted1 stick
1tbspGrated lemon zestdivided
38oz pkgCream cheeseSoftened
1cupSugar
½tspVanilla extract
2tbspAll purpose flour
¼tspsalt
2Eggs
1Egg yolk
¼cupMilk
Instructions
To prepare the crust
To prepare crust, use a food processor or rolling pin to crush Biscoff into fine crumbs.
butter or spray the side of a springform pan and attach to the bottom.
Combine 2 cups crumbs and ½ of the lemon zest in a bowl. Add butter and stir until combined. Press crumb mixture into the springform pan so that it covers the bottom and the sides up to about 1½ - 2 inches.
To prepare the filling
In a large mixer bowl, beat together the softened cream cheese, the other ½ of the lemon zest, and vanilla, until fluffy. Add the sugar, flour, and salt to incorporate. Add the 2 eggs + 1 egg yolk, beating at low speed until combined. Stir in milk.
Turn the filling mixture into the crust lined pan and bake at 375° for 50-55 minutes. After baking, turn the oven off, crack the oven door, and let the cheesecake completely cool.
Loosen the sides of the cheesecake with a spatula and remove the springform pan sides. Cool in the refrigerator for 4 hours before serving.