Step 1

Preheat your oven to 350F or 175C.

Step 2

In a food processor, grind the biscoff cookies, sugar, almonds, orange zest.

Step 3

Add the melted butter and blend until combined.

Step 4

Add the crust blend to a non-stick springform pan (with a parchment paper on the bottom and greased with butter).

Step 5

Add the grated Parmigiano Reggiano to the crust blend, mix well and gently press the mixture to form a 1 cm thickness crust.

Step 6

Bake for 15 min or until the edges are getting a dark golden color.

Step 7

Take out of the oven and let it cool to room temperature.

Step 8

In the meantime- prepare the cheese batter.

Step 9

In a bowl, beat the cream cheese until smooth.

Step 10

Add the sugar, sour cream, vanilla extract, and the Parmigiano Reggiano and mix well until combined.

Step 11

Add one egg at a time, mix well, once combined- add another egg.

Step 12

Prepare the water bath- wrap the bottom of the springform pan with two layers of aluminium foil to prevent water from leaking into the pan as it cooks in the water bath.

Step 13

Fill a roasting pan with hot water about 3 cm deep.

Step 14

Lower the temperature of the oven to 325F or 160C and place the roasting pan in the oven.

Step 15

Pour the cheese batter over the chilled crust and tap the cake to avoid any air bubbles in the cake.

Step 16

Place the cake pan carefully in the water bath and bake for 1 hour and 30 min. To check if your cake is ready, shake it gently- the center should jiggle slightly more than the outer rim, and the top should be golden and matte.

Step 17

Once fully set, remove the pan from the water bath.

Step 18

Remove the foil, and place it on a wire rack to cool completely.

Step 19

Place in the refrigerator for 4 to 6 hours before serving.

Step 20

Cut a slice and serve with balsamic vinegar and a glass or red wine.

Step 21

YASSS!