Step 1: Prepare the Biscoff Cookie Crust

• Preheat your oven to 325°F (160°C).
• Crush the Biscoff cookies using a food processor or a ziplock bag and rolling pin until you get fine crumbs.
• Mix the cookie crumbs with melted butter and brown sugar until the mixture resembles wet sand.
• Press the mixture firmly into the bottom of a 9-inch springform pan, making sure it’s evenly distributed.
• Bake the crust for 8 minutes, then remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

• In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
• Add the Biscoff spread, sour cream, vanilla extract, and cinnamon, then mix until fully combined.
• Add the eggs one at a time, mixing on low speed after each addition. Avoid overmixing to prevent cracks in the cheesecake.
• Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.

Step 3: Bake the Cheesecake

• Place the cheesecake in the oven and bake at 325°F (160°C) for 55-60 minutes, or until the center is slightly jiggly but set.
• Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. This prevents sudden temperature changes that can cause cracks.
• Once cooled, refrigerate the cheesecake for at least 6 hours or overnight to fully set.

Step 4: Make the Biscoff Topping

• Melt the Biscoff spread in the microwave for 20-30 seconds until smooth.
• Stir in the heavy cream to create a silky, pourable consistency.
• Pour the melted Biscoff topping over the chilled cheesecake, spreading evenly with a spatula.
• Sprinkle crushed Biscoff cookies over the top for decoration.

Step 5: Slice and Serve!

• Run a sharp knife under hot water before slicing to get clean, smooth cuts.
• Serve with whipped cream and extra Biscoff cookies for garnish.
• Enjoy your rich, creamy, and spiced Biscoff Cheesecake!