Biscoff Cheesecake Bars
Gingersnaps would probably also be delicious
Cranberry Sauce Topping (optional)
Preheat the oven to 375°F.
Put cookies in food processor, or smash in a freezer bag with a rolling pin to make cookie crumbs.
Mix together the crumbs, salt, and melted butter.
Press into the bottom of an 8″ x 8″ square pan.
Remove the crust from the oven and set aside while the lower the oven temperature to 325°F and you make filling
Preheat oven to 325°F 3.) 4.) 5.) 6.)
Mix the cream cheese and sugar together until smooth.
Add the sour cream, eggs, vanilla, and orange zest; mixing until smooth and combined.
Pour or spoon the batter into the crust.
Bake the bars for 30 to 40 minutes. The filling should be set but still have a slight jiggle in the center.
Remove the bars from the oven, and cool at room temperature for 45 minutes. Refrigerate until ready to serve.
Combine all ingredients and simmer until cranberries begin to pop.
Pour into bowl and let cool for one hour before refrigerating.
Trim off 1/8 inch around the edges.
Cut remainder into desired size squares.
Top with cranberry sauce and orange zest.
These freeze well and can be easily made ahead of time. (Do not top them until they have defrosted.)