Pre-heat the oven to 325ºF. Place the Biscoff cookies in a food processor and process to make fine crumbs. Melt the butter and mix with the Biscoff crumbs. Press the mixture on the bottom of an 8-inch or 9-inch cheesecake pan. If using an 8-inch pan, it must be deep. Bake the crust for 10 minutes. Remove from oven and let cool down.

Beat the cream cheese for 3 minutes with a mixer at medium speed until creamy. Add the brown sugar and granulated sugar and beat for another 2 minutes. Scrape the bowl and beat for another 30 seconds. Add the sour cream and Biscoff cookie butter to the bowl and mix to combine. Scrape the bowl. Add the vanilla, salt and mix. Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese forming lumps in the batter. Add the eggs to the batter one at a time and mix just until combined. Waiting for each egg to be incorporated before adding the next one. Avoid over mixing once the eggs are added to prevent cracking of the cheesecake.

Pour the cheesecake batter over the cooled crust. Note, some cheesecake pans require the sides to be greased before adding the batter. Wrap the bottom of the pan with a few layers of tin foil. Place the pan in a large roasting pan and add hot water to form a water bath. This is very important, so the cheesecake doesn’t crack.

Bake for 60 to 70 minutes. To check if the cheesecake is done, it should jiggle slightly in the center, but the edges should look set. Turn the oven off and leave the cheesecake there for 1 hour. Remove the cheesecake from the oven and place it in the refrigerator for at least 6 hours.

Before serving, melt the Biscoff cookie butter in a microwave for a few seconds until it’s runny. Pour over the cheesecake and spread with a spatula. Spread Biscoff cookie crumbs around the edges of the cheesecake.