Step 1: Prepare the Biscoff Cake Base

1. In a food processor, pulse 6 Biscoff cookies into fine crumbs (½ cup). Alternatively, place in a zip-top bag and crush with a rolling pin.

2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup tightly packed light brown sugar, ½ cup Biscoff cookie crumbs, 1 tsp baking powder, and ½ tsp salt until well combined.

3. In a separate bowl, mix ½ cup melted unsalted butter, ⅓ cup milk, and 1 tsp vanilla extract until smooth. Add to the dry ingredients and stir until a thick, cake-like batter forms.

   • Tip: Pulse cookies to fine crumbs for even flavor. Mix batter gently to avoid overmixing, ensuring a tender texture. Use a spatula to combine wet and dry ingredients.

Step 2: Prepare the Cheesecake Swirl

1. In a medium bowl, beat 8 oz softened cream cheese, ¼ cup granulated sugar, and ½ tsp vanilla extract with an electric hand mixer on medium speed until smooth and creamy, about 1-2 minutes.

2. Gently fold in ½ cup thawed whipped topping until light and fluffy. Set aside or refrigerate if not using immediately.

   • Tip: Soften cream cheese at room temperature for easier mixing. Fold whipped topping gently to maintain airiness. Scrape down the bowl to ensure no lumps.

Step 3: Layer in the Slow Cooker

1. Lightly grease a 4-6 quart slow cooker insert with cooking spray. Spread half of the Biscoff cake batter evenly across the bottom of the slow cooker.

2. Spoon dollops of the cheesecake mixture over the batter, covering about half the surface. Drop spoonfuls of the remaining Biscoff batter over the cheesecake, creating a marbled effect. Do not stir; the layers will meld during cooking.

   • Tip: Use a spatula to spread the first batter layer evenly. Drop cheesecake and top batter in small portions for a swirled effect. Keep layers loose for a gooey texture.

Step 4: Slow Cook

1. Cover and cook on high for 2-3 hours or low for 4-6 hours, until the cake base is set but still soft and the cheesecake is firm but creamy (a toothpick inserted should have moist crumbs, not wet batter).

2. Check doneness at the minimum time; if the top looks too wet, remove the lid for the last 30 minutes on high to evaporate excess moisture.

   • Tip: Place a paper towel under the lid to catch condensation and prevent a soggy surface. Avoid lifting the lid too often to maintain heat. Cooking times vary by slow cooker model.

Step 5: Prepare the Cookie Butter Topping

1. In a microwave-safe bowl, melt 1 cup Biscoff cookie butter in 20-second intervals, stirring until smooth. Alternatively, melt on the stovetop over low heat.

2. Stir in ¼ cup caramel sauce until fully combined. Let cool slightly to a pourable consistency.

   • Tip: Warm caramel sauce slightly for easier mixing. Stir thoroughly to blend cookie butter and caramel. Keep topping warm for easy drizzling.

Step 6: Assemble and Serve

1. Turn off the slow cooker and let the dessert cool for 10 minutes to set slightly, making it easier to scoop.

2. Scoop the warm Biscoff-cheesecake dessert into 8-10 bowls or dessert cups (about ½ cup per serving). Drizzle each portion with 1-2 tbsp of the cookie butter-caramel topping.

3. Garnish with a whole Biscoff cookie per bowl and a sprinkle of crushed Biscoff cookies (2 tbsp total) for crunch.

4. Serve warm with a scoop of vanilla ice cream, whipped cream, or a side of fresh berries for a complete dessert experience. Pair with coffee, hot tea, or a dessert liqueur (like Kahlúa) for a festive touch.

   • Tip: Drizzle topping artfully for a polished look. Place whole cookies upright for visual appeal. Serve immediately for the best texture contrast.