Cheescake Bars {with Biscoff crust}

Hold on a minute, I can't type while I'm salivating.

My favorite thing my husband has ever said to me is, "honey, we're having a potluck at work".  I love baking for other people!  I get to sample and send the rest away.  I was planning on making homemade oatmeal cream pies, however, I had actually forgotten about this potluck until the night before so I made these cheesecake bars from Bakerella instead and I'm so glad I did!

First of all, I will probably never make a plain graham cracker crust for a cheesecake again.  Have you ever had a Biscoff cookie?  I'd highly recommend trying them, they are so good!  I am just getting on this band wagon and I don't intend on jumping off anytime soon!

The crust, the cheesecake...the ganache...leaves you coming back for more.  And more.  This recipe calls for 1 1/2 cups of Biscoff crumbs but I found I used 2 cups and actually needed a little more.  There were a few thin spots in my pan.  What's great about this recipe is that you don't need to pre-bake the crust before you add the cheesecake batter, which is a time saver in my book. 

He can't resist.  He knows a good thing when he sees it. 

And yes, he got a bite.  How could I refuse?