A rich and creamy cheesecake topped with crushed Stroopwafel biscuits for a caramel crunch that brings Dutch tradition to your dessert table
Mix crushed digestive biscuits with melted butter and press into the bottom of a 9-inch springform pan. Chill for 15 minutes.
Beat the cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Fold in sour cream and vanilla extract until combined.
Pour the mixture over the biscuit base.
Bake at 160°C for 45 minutes until the center is just set.
Let cool completely, then top with crushed Stroop Wafel Caramel before serving.