Cookie Butter Cheesecake

• 1 pkg. (200 g) European-style cookies for coffee (speculoos cookies), divided
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 3/4 cup granulated sugar
• 1/4 cup packed dark brown sugar
• 1 Tbsp. vanilla
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 4 eggs
• 1/4 cup European-style cookie butter (speculoos cookie butter)

1. Heat oven to 325 degrees F.
2. Reserve 6 cookies.
3. Finely crush remaining cookies; press onto bottom of 9-inch springform pan.
4. Beat cream cheese, sugars, vanilla and spices in large bowl with mixer until blended.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Pour over crust.
7. Bake 1 hour or until centre is almost set.
8. Run knife around rim of pan to loosen cake; cool before removing rim.
9. Refrigerate cheesecake 4 hours.
10. Crush remaining cookies coarsely; sprinkle over cheesecake just before serving.
11. Microwave cookie butter in microwaveable bowl on HIGH 30 sec.
12. or until heated through; stir.
13. Drizzle over cheesecake.

coffee, cream cheese, sugar, brown sugar, vanilla, ground cinnamon, ground nutmeg, eggs, europeanstyle cookie butter

Taken from www.kraftrecipes.com/recipes/cookie-butter-cheesecake-185699.aspx (may not work)