Over the stove combine cold milk, egg yolks and cornstarch. (The video shows the egg yolks and cornstarch being combined first but that’s not necessary.)

Heat to medium-high heat whisking often. Add the maple syrup, cinnamon, nutmeg, clove and ginger.

Continue to heat, stirring constantly until the mixture thickens and can cover the back of a spoon.

In a separate bowl, whip softened cream cheese, then add warm milk mixture and combine.

Prepare crust by crushing the cookies and mixing in the melted butter. Spread the buttered crumbs evenly at the bottom of your serving dishes.

Layer the cream cheese mixture on top of the crumb mixture. Cover and refrigerate for 4 hours.

Remove from fridge when it’s time to serve. Garnish the top with more Biscoff cookies and a sprinkle of cinnamon. 

*Note: for a non-Christmassy version, skip the cinnamon, clove, nutmeg and ginger and add a tsp of vanilla instead. Also, feel free to use graham crackers instead of Biscoff cookies if that’s what you prefe