• Preheat your oven to 325℉

Crust

• To a food processor, add in Biscoff cookies, melted butter, and brown sugar. Blend until the consistency is close to sand and pour into the bottom of your springform pan.
• With a cup, press down on the crust, ensuring its even across the entire pan. Bake for 10 minutes to set.

Cheesecake Filling

• To a stand mixer or a bowl add in room temperature cream cheese. Mix on medium speed with the paddle attachment for about 1 minute or until soft.
• Add in sugar and mix until combined.
• Add in coquito and mix until just combined, do not overmix.
• Add in room temperature eggs, one egg at a time. Do not over mix, we just want the yellow streaks gone.
• Add in flour and mix until well combined.
• Pour into pan and drop the cheesecake on the counter about 25-30 times to get rid of any air bubbles.
• Bake for 40 minutes or until the center still has some jiggle and the sides are completely set.
• Allow the cheesecake to come to room temperature on the counter, then refrigerate for an additional hour - overnight if you have the time.
• Top with whipped cream and nutmeg for serving. Enjoy!