Crust

1. Grease a 6-inch springform pan (affiliate link) set aside. Preheat oven to 325F. In a food processor, crush the Biscoff Biscuits until they become a fine crumb. Add melted butter, stirring until fully combined. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.

Gingerbread Cheesecake

1. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add brown sugar and all of the spices then beat for another 2 minutes. Add sour cream, molasses, vanilla extract, and lemon zest mixing until fully combined.
2. Add in eggs and egg yolk, mix until just combined. You should have a creamy batter with no lumps.  Pour into prepared pan. Place the 6-inch springform pan in a 9-inch cake pan- place cake pan in roasting pan (affiliate link) and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don’t have to wrap everything with foil.
3. Bake for 70 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in the fridge overnight.

Whipped Cream

1. When ready to serve the cheesecake, take your bowl and whisk attachment to the mixer and chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add vanilla extract, powdered sugar, and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like to pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then crumble crushed Biscoff Biscuits on top. To serve use a hot clean knife cut slices of cheesecake. Store in the fridge.