Red Velvet Biscoff Cookie Butter Cheesecake Cake

Cake Layers

1. Preheat oven to 350°F.
2. Mix 2 boxes of cake mix with 6 eggs, 2 tbsp vanilla, 2 cups milk, 1 cup melted butter, and 2 tsp red food coloring until smooth.
3. Grease baking pans (8x3in recommended) and divide the batter evenly.
4. Bake for 35-40 minutes or until a toothpick comes out clean.
5. Cool on the counter for 30 minutes, then remove from pans and chill in the fridge.

Cheesecake Layer

1. Blend 2 blocks of cream cheese, 1 cup sugar, 1 large spoonful of cookie butter, 1 tbsp vanilla, 1/3 cup heavy cream, 1/3 cup sour cream, and 3 eggs until smooth and free of lumps.
2. Pour half the batter into a greased pan.
3. Add 4-5 crushed cookies, top with the remaining cheesecake batter, and add another 4-5 crushed cookies.
4. Bake for 1 hour at 350°F.
5. Cool for 30 minutes, remove from the pan, and freeze for 4-5 hours to set.

Biscoff Buttercream

1. Blend 2 blocks of butter, 1 tsp vanilla, 3 cups powdered sugar, and a large spoonful of cookie butter until smooth and stiff peaks form.

Assembly

1. Level the tops of the red velvet cakes.
2. Place one cake layer on a board with a dab of frosting.
3. Spread a layer of buttercream, then add the set cheesecake layer, another layer of buttercream, and the second cake layer.
4. Frost the entire cake.
5. Pipe swirls on top, decorate with Biscoff cookies, crushed Biscoff, and reserved red velvet cake pieces.