I turned the upside-down cheesecake into a Biscoff version and WOW 😍🍪 The crust is packed with Biscoff cookies, the cheesecake filling is light and creamy, and the cookie butter center is absolutely incredible. Crust: • 2 sleeves Biscoff cookies • 1 cup (2 sticks) melted butter Cheesecake Filling: • 24 oz cream cheese (room temperature) • 8 oz mascarpone (room temperature) • ½ cup sour cream (room temperature) • 1½ cups powdered sugar • 1 cup Biscoff spread (softened) • 1½ tsp vanilla • 1½ cups heavy cream • ½ cup powdered sugar (for whipped cream) Center: • 1¼ cups melted Biscoff spread IMPORTANT: Make sure all cold cheesecake ingredients are at room temperature before starting. Directions: 1. Grease a 9-inch springform pan and line the bottom with parchment paper. 2. Crush the cookies, mix with the melted butter, then press into the bottom and sides of the pan. 3. Beat the cream cheese until fluffy. 4. Mix in the mascarpone, sour cream, powdered sugar, vanilla, and Biscoff spread. 5. In a separate bowl, whip the heavy cream with the remaining ½ cup powdered sugar to stiff peaks, then fold into the cheesecake mixture. 6. Spread about ⅔ of the filling into the crust. Make a well in the center, pour in the melted Biscoff, then cover with the remaining cheesecake filling. 7. Chill overnight. 8. Flip onto a serving plate, remove the pan and parchment paper, then enjoy! BONUS TIP: Jesus loves you… and you butter believe it! ❤️🍪 #cheesecake #biscoff #nobakedessert #dessertrecipe #sarahsweets