Preheat your oven to 325 F and line a 8×8 dish with foil or parchment paper.

In a food processor blend the Biscoff cookies into fine crumbs. Pour in the melted butter and pulse again until moistened.

Press the crumbs onto the bottom of the baking pan and bake for 10 minutes, then set aside.

For the cheesecake, beat the cream cheese on medium high in your stand mixer.

Beat in sugar until combined.

On medium, beat in the sour cream, vanilla, and salt.

Next beat in the egg and egg yolk until just combined.

Pour the batter into the baking dish.

Prepare your cookie dough according to the box and using a scoop or spoon, drop tablespoons of the dough into the batter. You will probably have leftover cookie dough. There will be to much to use all of it, so just bake the cookies when your done.

Bake for 40 minutes until the sides have set but still jiggles a little in the middle. If your worried about the cookie dough, just insert a toothpick into one of the cookie dough mounds to see if they’re not completely raw, but they should still be a little gooey.

Let the bars cool for an hour the put them in the refrigerator to finish cooling.

Drizzle with melted chocolate if you’re crazy like me.