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.