Pumpkin Cheesecake

1: Crush biscoff cookies and mix with melted butter until combined.

2: Spray a 9-inch springform pan with oil spray and press the cookie mixture into the bottom.

3: (Optional) Pre-bake the crust in the oven at 350°F for 9 minutes.

4: Beat the cream cheese and both sugars in an electric mixer for 3 minutes until smooth.

5: Add vanilla, eggs, pumpkin purée, and pumpkin spice to the mixture and blend until smooth.

6: Pour the batter into the prepared crust.

7: Wrap the outside of the springform pan with aluminum foil.

8: Place the pan in a deep tray and add boiling water halfway up the sides of the pan.

9: Bake in the oven at 350°F for 60 minutes.

10: Once done, turn off the oven and open the door, allowing the cheesecake to rest for 1 hour.

11: Remove from the oven and place in the refrigerator for at least 6 hours or overnight before serving.

12: Remove from the springform pan, top with whipped cream and a sprinkle of pumpkin spice, and enjoy.