This was soooo delicious! We served it with whipped cream, but it's pretty darn good without it. Enjoy!
CHOCOLATE BISCOFF CHEESECAKE
1 pkg Biscoff cookies, crumbed in food processor
1 stick salted butter, melted
3 packages lite cream cheese, room temperature
1 cup sugar
1 tsp vanilla
1/4 cup all purpose flour
2 egg yolks
1 large egg
1/2 cup 1% milk
1/4 cup Kahlua coffee liqueur
1 tbsp instant espresso granules
Preheat oven to 350 degrees. Process the Biscoff crumbs with the melted butter in the food processor until combined. Pour into a spring form pan and press into the bottom and up the sides with a flat bottom glass. Bake for 8 minutes. Remove from oven.
In the large bowl of a stand mixer, combine the cream cheese, sugar, vanilla and flour with the paddle attachment on medium low until just blended. Lightly beat the egg yolks and whole egg, and add to bowl. Mix on medium low until just blended. Combine the water and espresso granules until coffee dissolves. Add milk, Kahlua and espresso to bowl and mix on medium low until well combined. It will be very liquid - don't worry, it'll set up!
Pour onto crust. Reduce the oven temp to 300 degrees and place cheesecake into the oven on a jelly roll pan. Bake approximately 1 hr and 20 min, or until the middle doesn't jiggle when you shake the pan.
Remove to a rack and cool completely. Serve with whipped cream if desired!