This American classic is revisited with spiced a Speculoos cookie base and a raspberry marmalade topping.
Step 1: Crust
Melt the butter without overheating it. Crush the speculoos and combine the crumbs with the butter.
Place a 24 cm pastry ring on a silpat. Fill with the speculoos crumbs and press down with the back of a spoon, ensuring the crumbs are compact and form a smooth layer. Chill 30 minutes.
Step 2: White Chocolate Cream
Chop the white chocolate and place in a bowl. Bring the cream to a boil, then pour it over the white chocolate. Whisk until smooth.
Add the room temperature cream cheese and mix to combine, then incorporate the eggs and the sugar. (Take the cream cheese out of the fridge at least an hour before beginning; it will be softer and easier to work with.)
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