BISCOFF PIE | RECIPES BY DEBORA DIAS

Crush the cookies into fine crumbs using a rolling pin or blender.

Melt the butter (or margarine) in the microwave and mix it into the cookie crumbs, adding a little at a time until you get a moist mixture that holds together when squeezed.

Line only the bottom of a 9-inch springform pan with the cookie dough, pressing down with your fingers to create an even base (neither too thin nor too thick).

Preheat the oven to 350°F (180°C) and bake the cookie base for approximately 10 minutes.

In the blender, add the cottage cheese (which can be strained beforehand if you don't have a powerful blender), the two eggs, and the sweetened condensed milk, and blend well.

Pour the blended filling over the pre-baked cookie base and return to the oven until the filling is set and a inserted fork comes out clean (it should look pale/white).

While the pie bakes, prepare the topping by thoroughly mixing about two tablespoons of heavy cream into half a can of cooked dulce de leche.

After removing the pie from the oven, let it rest for about 15 minutes before attempting to remove the ring, to prevent the bottom from breaking. Loosen the edges with a spatula, if necessary, and remove the ring.

Spread the dulce de leche and heavy cream topping evenly over the un-molded pie.

Finish the pie by sprinkling the remaining cookie crumbs on top.