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Sink your teeth into these cheesecake bars made with a Biscoff cookie crust and topped with chocolate ganache.
Mix cookies and sugar together. Add butter and stir until combined. Press mixture into a 13 X 9 pan.
Preheat oven to 325 degrees F.
Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy. On medium-low speed, add eggs one at a time, mixing well with each addition. Add sour cream and vanilla and mix until just combined.
Pour on prepared crust and bake for about 45 minutes.
Remove and cool. Prepare ganache.
Heat cream and butter on stove until just before boiling.
Remove from stove and pour the mixture over the top of the chocolate. Stir until completely combined. Add confectioners’ sugar and beat with a wire whisk until combined and smooth. Pour over cooled cheesecake.
Cover and refrigerate overnight.
Cut into bars and serve.
Makes about 30 bars.
* You can use the remaining cookies from the 8.8 oz package to crumble and sprinkle over the chocolate ganache before refrigerating. Or you can use all the cookies for the crust if you don’t want to sprinkle crumbs on the top.