1. Prepare the Crust

• Preheat your oven to 325°F (160°C).
• In a mixing bowl, combine Biscoff crumbs and melted butter. Mix until the texture resembles wet sand.
• Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Use a flat-bottomed glass or measuring cup to press down.
• Bake the crust for 10 minutes, then remove from oven and set aside to cool.

2. Make the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.
• Add the sugar and beat again until well combined and fluffy.
• Mix in the sour cream (or yogurt) and vanilla extract.
• Add the eggs one at a time, beating on low speed after each addition—just until combined. Do not overmix, to avoid cracks.
• Pour the filling over the cooled crust, smoothing the top with a spatula.

3. Bake the Cheesecake

• Wrap the bottom of the springform pan with aluminum foil and place it in a larger roasting pan. Fill the outer pan with 1 inch of hot water to create a water bath (this helps prevent cracking).
• Bake for 55–60 minutes, or until the edges are set and the center has a slight jiggle.
• Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
• Remove from the oven, then refrigerate the cheesecake (uncovered) for at least 6 hours or overnight.

4. Prepare the Salted Caramel Sauce

• In a medium saucepan over medium heat, melt the sugar, stirring constantly. It will form clumps before melting into a golden-brown liquid.
• Add the butter carefully and stir until fully incorporated (be cautious—it will bubble vigorously).
• Slowly pour in the heavy cream while stirring. Boil for 1–2 minutes, then remove from heat.
• Stir in the sea salt, then let the sauce cool for at least 15 minutes before using.

5. Assemble the Cheesecake

• Once the cheesecake is fully chilled, remove it from the springform pan and transfer to a serving plate.
• Pour the cooled salted caramel sauce over the top, allowing some to drip down the sides.
• Garnish with crushed Biscoff cookies, melted cookie butter, whipped cream, or more caramel if desired.

6. Slice and Serve

• Use a hot knife (wiped clean between slices) for clean cuts.
• Serve chilled and enjoy the creamy, crunchy, caramel-infused perfection.