Instructions

For The Pie Crust

1. Place the Biscoff biscuits in a food processor and pulse it 10-12 times until it breaks into even crumbs.
2. Add melted butter and salt to the food processor and pulse it a few more times. 
3. Grease and line the bottom and walls of an 8-inch (20 cm) springform pan or a loose bottom cake pan.
4. Take out the crumbs into the prepared pan and press it against the bottom and walls of the pan to form a uniform layer.
5. Place the pan in the refrigerator for 30 minutes to an hour.

For The Earl Grey Cheesecake Filling

1. In a pan, bring the water to a boil and add the Earl Grey tea.
2. Take the pan off the heat, cover it, and let the tea infuse for around 20 minutes.
3. Strain the tea and let it cool to room temperature.
4. Place the drained ricotta, cream, greek yogurt, tea, salt, and sugar into a blender jar or a food processor and process it until a smooth batter forms.
5. Take it out in a bowl and add one egg at a time, mixing thoroughly between each addition.
6. Now shift the flour and add it to the batter.
7. Give this a thorough whisk until all the flour is evenly mixed into the batter.
8. Take the pan out of the refrigerator and pour the batter into the pan.
9. Bake this cheesecake in a preheated oven at 320 degrees (160 degrees C) for 60 minutes.
10. Let the cheesecake cool completely inside the oven with the door slightly ajar.
11. Place the cheesecake in the refrigerator for 3-6 hrs.
12. Top the cheesecake with some caramel sauce (optional) and serve.