1 tablespoon vanilla extract
2 large eggs, at room temperature
2 tablespoons all-purpose flour
150g Biscoff cookie spread
FOR THE TOPPING:
150g Biscoff cookie spread, for spreading
Whipped cream, for garnishing
Biscoff cookies, whole or crushed, for garnishing
Equipment:
9-inch springform pan
Mixing bowls
Electric mixer
Rubber spatula
Oven preheated to 160°C (320°F)
Instructions:
STEP 1: PREPARE THE CRUST
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