Biscoff Cheesecake Egg

For the shell: Splatter the melted dark chocolate onto the mold, freeze for 2-3 minutes. Add thin layers of the yellow, blue, and pink white chocolate in desired order. Freeze for 5-10 minutes.

Meanwhile prepare the biscoff cheesecake: Add the heavy cream and agar-agar powder to a small saucepan, whisk to combine, and heat over low-medium heat, occasionally stirring, until the mixture reaches 70 C. Add the white chocolate, cover, and let sit for 10 minutes. Whip the cream cheese with hand or stand mixer using the whisk attachment until light and fluffy; whisk it into the white chocolate mixture, then fold in the melted biscoff butter.

Once the chocolate shells set, remove from the freezer and fill with 1-2 tsp of biscoff cheesecake, add a layer of crushed biscoff cookies, top with melted biscoff butter, then add and firmly press in another layer of crushed biscoff cookies. Place into freezer for 5-10 min before removing from molds and serving. *Alternatively, chocolate shells can be removed from the molds before filling. Enjoy!