1️⃣ Preheat oven to 325°F (165°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

2️⃣ Make the crust: In a medium bowl, mix the Biscoff cookie crumbs, granulated sugar, and melted butter until the texture resembles wet sand.

3️⃣ Form the crust: Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes. Set aside to cool while preparing the filling.

4️⃣ Beat cream cheese: In a large bowl, beat the softened cream cheese until smooth and lump-free.

5️⃣ Add flavor: Mix in the Biscoff cookie butter, sugar, and vanilla extract until well combined and creamy.

6️⃣ Incorporate eggs: Add the eggs one at a time, beating just until combined after each. Avoid overmixing to prevent cracks.

7️⃣ Add dairy: Stir in the sour cream and heavy cream until smooth and fully incorporated.

8️⃣ Fill the pan: Pour the cheesecake batter over the cooled crust and smooth the top.

9️⃣ Bake the cheesecake: Bake for 50–60 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

🔟 Chill: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set.

1️⃣1️⃣ Finish and serve: Before serving, drizzle melted Biscoff cookie butter over the top and sprinkle with crushed cookies for added texture and flavor.