Cookie Butter Cheesecake with Biscoff Crust

• Vegetarian

• Baking & Spices

  • 3/4 cup Powdered sugar
  • 2 tbsp Sugar
  • 1 8 oz. container Topping, whipped

• Snacks

  • 1 10 oz. package Biscoff cookies

• Dairy

  • 4 tbsp Butter
  • 1 cup Cookie butter
  • 1 8 oz. package Cream cheese, reduced fat

Found on thegoldlininggirl.com

Description

Ingredients

• 1 - 10 oz. package Biscoff cookies, finely crushed
• 2 tbsp. sugar
• 4 tbsp. butter, melted
• 1 - 8 oz. package reduced-fat cream cheese, softened
• 1 c. cookie butter
• ¾ c. powdered sugar
• 1 - 8 oz. container whipped topping, thawed

Directions

• In a medium bowl, combine cookie crumbs, sugar, and butter.
• Press into the bottom and up the edges of a 9-inch pie plate.
• Bake at 350 degrees for 12-14 minutes, or until its firm and set.
• Cool completely.
• In a large mixing bowl, beat cream cheese, cookie butter, powdered sugar, and whipped topping.
• Beat until smooth.
• Spread evenly into pie crust.
• Refrigerate until chilled, at least 30 minutes.
• Cut and serve!