Twee's Moons: Cheesecake

Anniversary dinner went really well! We spent roughly $40 all together and saved a bundle! But the highlight of the dinner was dessert!

Okay, this dessert was super easy! First off, have a package of Biscoff cookies. Biscoff cookies are sooo good! It's like cinnamon and a slight tang of caramel in a thin crunchy cookie. I found them at Walgreens for about $2.80 for an 8.8 oz package. The rest of the recipe I used Tyler Florence's for the Ultimate Cheesecake.

Crust:
8.8 oz package of Biscoff cookies, finely grounded
1 stick of butter, melted.

Using fork, mix well. Using a springform pan (8 in) and a 3 in mini size, spray w/ nonstick cooking spray. Line the bottom w/ the cookie crust and up the sides, roughly 1 inch up. Try to uniformly press cookie crust down. Mine was erratic and thick - but I loved it anyways!

Set this to the side in the fridge.

Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream (that's 16 oz)
1 dash vanilla extract

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.