Triple Berry Cheesecake with Biscoff Cookies Crust

Preheat oven to 350°F | Bring a pot of water or kettle to boil | Wrap a 9-inch springform pan with 2 layers of foil and set aside.

Crust

1. In a food processor, mix together cookies and melted butter until fine crumbs form.
2. Pour cookie crumbs in the bottom of the springform pan, pressing crumbs about 1/2-inch up the side of the pan.
3. Bake for 8-10 minutes.

Triple Berry Sauce

1. In a heavy-bottomed pot over medium heat, combine the frozen berries and jam. Simmer until the berries are soft and the mixture cooks down by 1/3. Combine water and cornstarch, then pour into the berry mixture. Cook for one minute.
2. Run the berry sauce through a fine mesh sieve to remove the seeds. If the sauce is still too runny, return it to the stove and cook for a few more minutes.

Cheesecake Filling

1. In the bowl of a stand mixer with the paddle attachment, combine cream cheese and white sugar. Mix on high for 2-3 minutes. Then add cornstarch and mix well.
2. Add eggs, vanilla, salt, and cream. Mix until fully incorporated, scraping down the sides of the bowl as needed.
3. Pour batter into prepared crust and make five dimples into the cheesecake with the back of a spatula.
4. Pour the triple berry sauce into the dimples and swirl into the cheesecake, being careful not to scrape the crust.
5. There may be more sauce than can be swirled into the cake, if so, pour extra into a small bowl to enjoy with the Cheesecake

Bake the Cake

1. Place the springform pan into a roasting pan and carefully pour the boiling water into the roasting pan until the water reaches halfway up the side of the cheesecake.
2. Cover the cheesecake with foil and remove 3/4 the way through the cooking process. This will help to ensure the cheesecake has time to fully cook fully before the berry topping get to brown.
3. Bake for 1 hour or until the outside of the cheesecake is set and the middle still has a little jiggle to it.
4. Turn the oven off and crack the oven door open. Leave the cheesecake in the oven for 1 more hour.
5. Remove cheesecake from the oven and allow it to cool completely, then refrigerate for at least 6 hours before cutting into it.

Enjoy with whipped cream and any excess berry sauce!