Cookie Butter Cheesecake

• 1 package european-style cookies for coffee, divided
• 4 packages of philadelphia cream cheese, softened
• 3/4 cup granulated white sugar
• 1/4 cup packed dark brown sugar
• 1 tablespoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 eggs
• 1/4 cup speculoos cookie butter

1. Heat oven to 325ºF.
2. Reserve 6 cookies. Finely crush remaining cookies; press onto bottom of 9-inch springform pan.
3. Beat cream cheese, sugars, vanilla and spices in large bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended.
4. Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
5. Coarsley crush remaining cookies just before serving cheesecake; sprinkle over cheesecake. Microwave cookie butter in microwaveable bowl on HIGH 30 sec. or until heated through; stir. Drizzle over cheesecake.