Instructions
Step 1
Preheat oven to 350°F. In a small bowl, combine all the ingredients for the crust. Press firmly into the bottom and sides of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and set aside.
Step 2
Reduce the oven temperature to 325°F. In a large bowl, beat cream cheese and cookie butter, at medium speed, until smooth. Add sugar and beat until well incorporated and smooth. Reduce the speed and add eggs, one at a time. Beat until well incorporated. Scrape the sides of the bowl as needed. Add sour cream, orange zest, and vanilla. Beat at medium speed until smooth and creamy.
Step 3
Wrap the springform pan with aluminum foil and place in a large roasting pan. Pour the cream cheese mixture into the prepared crust. Place the roasting pan in the oven and add hot water to come up 1-inch of the spring form pan. Bake for 55-60 minutes or until the center is set. Remove from oven and allow the cheesecake to cool down to room temperature. Refrigerate for at least 6 hours or overnight. Run a sharp knife around the sides of pan. Remove from pan.
Step 4
When ready to serve, place the cake on a serving platter. In a small saucepan, melt ¼ cup of cookie butter and pour on top of the cheesecake. Decorate with remaining cookie butter and cookie crumbs.
