• Preheat oven to 325ºF.
• Prepare a square pan 9 x 9 inches, with parchment paper

Biscoff Cookie Crust

• In a bowl, mix the crushed cookies and melted butter.
• Transfer to the prepared pan.
• Press down firmly with the back of a spoon or bottom of a cup to make it compact.
• Bake in the oven for 10 minutes. Remove from oven, and let it cool on a wire rack.

Cookie Butter (Biscoff) Cheesecake Bars

• In a separate large bowl, using a hand mixer, beat the cream cheese until fluffy.
• Add in the sugar, and beat for another few minutes.
• Mix in the eggs, one at a time, mix until combined.
• Add in the sour cream and mix until combined.
• Add in 1 tablespoon flour, and mix in until combined.
• Reserve ¼ cup of the cheesecake mixture.
• Pour the rest of the cheesecake batter onto the cookie crust.
• Mix in ⅓ cup of cookie butter into the reserved cheesecake batter.
• Pour dollops on top of the cheesecake batter.
• Use a knife or a toothpick to swirl.
• Bake in the oven for 25 minutes.
• The cheesecake has finished baking once the edges are set.
• Turn off the oven, and leave the oven door slightly open to cool the cheesecake for about 10-15 minutes.
• Remove the cheesecake bars from the oven, set them on a wire rack, and let them cool completely.
• Cover the pan loosely with plastic wrap and refrigerate to set it for at least 6 hours or overnight.
• Run a butter knife along the edges of the pan. Use the overhanging parchment paper as handles and lift the bars out of the pan and onto a cutting board. Use a hot knife to slice into 2-inch squares and serve.
• Clean knife between each cut for best results.
• The cheesecake bars can be stored in an airtight container in the refrigerator for up to 5 days