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   MSGID: 34524.fidonet_cooking@1:105/500 2d62a92a   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Biscoff Cheesecake PT 2   
    Categories: Cheesecakes, Vegan   
         Yield: 12 Servings   
       
              See part 1   
       
     Topping:   
        
     To melt Biscoff spread, transfer it to a microwave-safe bowl and heat   
     in short bursts of 10 to 30 seconds, stirring well between each   
     interval until smooth and pourable. Alternatively, you can melt it   
     gently on the stovetop over low heat in a small saucepan, stirring   
     constantly to avoid burning.   
        
     Once the cheesecake is fully chilled and set, pour the melted   
     (slightly cooled) Biscoff spread over the top of the cheesecake.   
     Gently spread it into an even layer and make a pattern with a spoon.   
        
     Sprinkle the crushed Biscoff cookies over the top.   
        
     Refrigerate for another 30 minutes to set the topping before slicing   
     and serving.   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:    
       
   MMMMM   
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