• Preheat the oven to 325°F and line the base of an 9-inch springform pan with parchment paper.
• Clamp the side on, having the excess parchment hang out. (You can trim the parchment paper or leave it hanging.)

Biscoff Crust-

• Add the Biscoff cookies to a food processor or blender and pulse until you have fine crumbs.
• Transfer the Biscoff crumbs to a bowl and mix with cooled melted butter until well combined. Then pour into the springform pan.
• Spread the crumbs to cover the base and walls of the pan.
• Using a measuring cup or another object with a flat base, press the crumbs firmly against the walls to form a tight crust. Do the same with the base to ensure it is evenly flattened and compacted. You can adjust the height of the walls, or the thickness of the base based on your preference.
• Set the crust aside – there's no need to bake it.

Cheesecake Filling-

• With a mixer, beat the softened cream cheese until smooth. (Beating the cream cheese first, help you to have no lumps in the cheesecake.)
• Add sour cream, Biscoff spread, granulated sugar, and vanilla extract and mix again to combine.
• Add the eggs one at a time, beating each egg just enough to combine. Avoid overmixing the cheesecake batter.
• Gently pour Biscoff cheesecake into the pan, over the crust.

Bake the Cheesecake-

• Bake the cheesecake at 325°F for 45-50 minutes. The cheesecake should have a slight jiggle in the center, and the top should be lightly golden.
• Turn off the oven, but don’t remove the cheesecake! Take a wooden spatula or similar object and place it between the oven door to keep the oven door open ajar. This will keep the oven door slightly open, allowing it to cool down gradually while maintaining airflow. The spatula should be thick enough to create a small gap without causing the door to swing open too wide.
• Once the oven is completely cool, remove the cheesecake from the oven, it will still be warm. Allow the cheesecake to finish cooling at room temperature, until it is no longer warm.
• Transfer the cake to the fridge and chill for at least 4-6 hours, or overnight. Make sure to keep it in the pan during the entire chilling process. Release the latch on the side of the pan and lift the removable ring off the bottom when ready to serve.

Topping Cheesecake-

• Remove the chilled cheesecake and gently unlatch the side of the pan and transfer the cheesecake to a serving plate.
• Pour the melted Biscoff cookie spread over the top of the cheesecake, allowing some to drizzle on the side if preferred. (You can enjoy this cheesecake plain, without the additional Biscoff topping.)
• Slice the cheesecake and serve it.