No-Bake Pumpkin Cheesecake

Instructions

1. Add 1 (8.8 ounces) Biscoff cookie package to a blender or food processor and pulse until finely ground. Add the crumbs, ¼ cup brown sugar, and 1 pinch salt to a medium bowl.
2. Add the melted 5 tablespoons unsalted butter, and stir until all the crumbs are moistened and resemble very wet sand.
3. Spray a 9-inch springform pan with pan spray and then press the crumb crust into the bottom and up the sides.
4. Place the crust in the refrigerator to chill while you prepare the filling.
5. In a large bowl, whip 1 cup heavy cream, until you reach stiff peaks. Cover the bowl and place it in the refrigerator to chill until you are ready to use it.
6. In another large bowl, use a stand mixer fitted with the paddle attachment or hand mixer to beat 20 ounces cream cheese, until smooth. Scrape down the sides and bottom of the bowl once or twice as you beat it to be sure it is smooth. Add ⅓ cup granulated sugar, ⅓ cup brown sugar, and 1 ¼ cup pumpkin purée and beat again until smooth.
7. Add 1 teaspoon vanilla extract, 2 ¼ teaspoon pumpkin pie spice, and ¼ teaspoon salt. Mix until combined.
8. Remove the whipped cream from the refrigerator and gently fold it into the cream cheese mixture until no streaks of white remain.
9. Add the filling to the chilled crust and smooth the top. Cover and chill for 6-8 hours or overnight before serving.
10. Serve straight from the refrigerator. For the best slices, run a large knife under very hot water, dry it with a clean kitchen towel, and slice. Rinse the knife clean and heat again between each cut for the cleanest results.