Van Breggen Butter Stroopwafels - 400gr.

Line your 8 or 9-inch springform pan with parchment paper. Use a dash of oil or melted butter to ensure it stays in place.

Make the crust:　Crush Jumbo Coffee Wafers into crumbs and stir in brown sugar and melted butter. Pour into springform　and use the bottom of a measuring cup to pack it into the bottom. Freeze for 10-20 minutes as you prepare the filling.

Make the filling:　Combine hot water and instant coffee in a small bowl and stir until dissolved. Set aside to cool to room temperature.

Using a mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.

Using a mixer fitted with a whisk or paddle attachment, beat the cream cheese and sugars together on medium speed until perfectly smooth and creamy. Add coffee and water mixture and beat for 2-3 minutes on medium-high speed until smooth and combined.

Cut up 3 stroopwafels into small pieces and add to cream cheese mixture, mix until combined.

Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. Combine slowly to avoid deflating the whipped cream.

Remove crust from the freezer and spread filling into crust.

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. Longer is better for a firmer cake.

Cut remaining stroopwafels into wedges. Decorate the cake with whipped cream, stroopwafel wedges and caramel sauce!