Biscoff Style Cheesecake Cookies

Ingredients

Preheat oven to 325°F. Line bottom and sides of a 9 X 13-inch pan with aluminum foil.
Brush foil with melted butter and sprinkle evenly with first listed tablespoon sugar. Set aside,
Blend cream cheese and second listed sugar on lowest speed, alternatively mix by using a handheld spatula until no lumps remain. Scrape bowl well.
Add one egg at a time waiting for previously added egg to be fully incorporated and mixture shows no lumps before adding next. Scrape bowl and beater between additions.
Add corn starch and mix until well combined. Add sour cream and vanilla. Pour mixture into prepared pan.
Place a 9 X 13-inch pan in a roasting pan and fill roasting pan with about 1 inch water. Place in oven.
Bake about 30-35 minutes or until center no longer trembles.
After cooling at room temperature for about 30 minutes place in refrigerator until next day.
Prepare Biscoff style cookie dough and cut cookies in 2 X 2- inch squares. Bake as directed.
Lift cheesecake out of pan by lifting up aluminum foil. Cut in 2 X 2-inch squares.
It is best to perform the following step close to consumption to guarantee a crisp cookie. Transfer a cheesecake square on a cookie and top with another.
Sprinkle with powdered sugar.
Remaining cookies can be frozen but easily last 10 days at room temperature when properly wrapped.