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- Preheat oven to 325 degrees. Line a 9 by 13 inch baking pan with aluminum foil, extending the foil beyond the short edges of the pan by a few inches.
- In a medium bowl, mix together the biscoff cookie crumbs and melted butter. Press the crumbs into the bottom of the prepared baking pan. Bake in the preheated oven for 5 minutes. Remove the pan from the oven and set aside.
- Using an electric mixer or hand mixer, beat the cream cheese and sugar until smooth and light, about 2 minutes. Add the cornstarch and continue mixing until it is incorporated. Mix in the egg and egg yolks, one at a time, until combined. Scrape down the sides of the bowl, then add the heavy cream, vanilla and nutmeg. Mix until everything is combined and the mixture is smooth.
- Pour the filling into the crust, spreading evenly over the top. Bake for 15 to 20 minutes, until the filling is set.
- Allow the bars to cool to room temperature, about 30-45 minutes. Then, place them in the refrigerator for at least 1 hour to cool.
- To make the topping, scald the heavy cream in a small saucepan. Then, add the chocolate chips to the cream. Using a spatula, stir until the chocolate is melted and the mixture is smooth. Let sit for 15 minutes to cool slightly and thicken.
- Pour the cooled chocolate topping over the bars and spread evenly. Refrigerate for at least 2 hours before cutting.
- Use the overhanging foil to lift the bars out of the pan. Remove the foil and cut into 24 bars. Keep the bars refrigerated until serving.