adapted from Being the Secret Ingredient
15 oz whole-milk ricotta
1/2 cup heavy whipping cream
1 T orange marmalade
1 cup powdered sugar
1 vanilla bean, split and scraped, hull discarded
1 tsp pure vanilla extract
1 cup semisweet chocolate chips
1 package Biscoff cookies (I actually felt they were too strong a flavor; I would recommend using vanilla wafers or even graham crackers for at least half of the cookie layers)
2 cups sweetened whipped creamextra powdered sugar and cinnamon for sifting over the top
Combine the first six ingredients ricotta through vanilla in a food processor and blend until smooth.
Layer cookies evenly into the bottom of a springform. Pour one half of the filling mixture over the cookies. Repeat. Spread sweetened whipped cream on top. Cover and refrigerate for at least 6 hours or up to two days.When ready to serve, sprinkle chocolate chips over the top and dust with powdered sugar and cinnamon.
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