Preheat oven to 325°F. Line a cake pan or springform pan with parchment paper and set aside.

Make the crust: Place the Biscoff cookies in a food processor until crumbs form. Combine with the melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool completely.

With a hand or stand mixer on medium speed, beat the softened cream cheese for 3 minutes until creamy.

Add the brown sugar and granulated sugar and mix for another 2 minutes.

Add the cookie butter and sour cream and mix to combine until smooth.

Add the eggs, vanilla and salt and beat just until the eggs are incorporated (do not overmix).

Pour the cheesecake batter into the pan over the baked and cooled crust.

Bake for 60-75 minutes over a water bath.

Once done baking (a toothpick should come out clean in the middle), turn off the oven and leave the cheesecake inside for one hour. Then let cool completely.

Once cooled, melt the cookie butter and pour over the cheesecake, then add cookie crumbles for decoration. Enjoy!