Directions

Make the crust:

1. Place the Biscoff cookies and brown sugar into the bowl of a food processor and pulse until the cookies are finely ground.
2. Keeping the processor running, pour in the melted butter and process until the mixture resembles the texture of coarse sand, approximately 1 minute.
3. Pour the crust mixture into an 9-inch springform pan. Press the crust into the bottom of pan as well as around the sides (approximately 2 inches). The crust should be even throughout. Use the bottom of a measuring cup to firmly pack the crust throughout.
4. Place in the freezer for 20 minutes.

Make the filling:

1. In the bowl of a stand mixer with a paddle attachment (or using a hand mixer and big bowl), beat the cream cheese until smooth. Scrape the sides of the bowl. Add the powdered sugar, lemon juice, lemon zest, limoncello and sour cream. Beat until combined and smooth, scraping the sides of the bowl as needed.
2. In a medium bowl, combine the heavy cream and vanilla extract. Use a hand mixer with a whisk attachment and whip the mixture until stiff peaks form. Add the whipped cream to the cream cheese mixture in thirds, each time folding it gently until completely combined.

Make the cheesecake:

1. Remove the crust from the freezer.
2. Pour the filling into the crust, spreading it evenly.
3. Cover the springform pan with plastic wrap and refrigerate overnight or for at least 10 hours.
4. Remove the siding from the springform pan, garnish with raspberries and mint leaves, and serve.