This recipe is from marthastewart.com
2 packages of Biscoff cookies
11 tablespoons (1 3/8 sticks) unsalted butter, melted
2 tablespoons sugar
2 8-ounce packages of cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
Put Biscoff cookies in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in the freezer for at least 10 minutes. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours. Unclasp the sides of the pan, and remove the cheesecake.
Flavor King Pluot Compote
1 lb. of Flavor King Pluots, seed removed, cut into cubes
3 tbsp. of local honey
Combine plums, and the honey in a large saucepan. Stir over low heat until plums are very tender and compote thickens, stirring for 20 minutes. Remove from heat. Cool completely. Transfer the compote to a bowl and refrigerate for 1 hour.