Making the Biscoff Crust:

1. Preheat Oven: Set to 325°F.
2. Prepare Crumbs: Process Biscoff cookies into fine crumbs using a food processor.
3. Mix with Butter: Combine crumbs with melted butter.
4. Form Crust: Press the mixture into the bottom of an 8 or 9-inch cheesecake pan. Ensure the pan is deep if using an 8-inch size.
5. Bake Crust: Bake for 10 minutes, then cool.

Making the Biscoff Cheesecake Filling:

1. Beat Cream Cheese: In a large bowl, beat cream cheese for 3 minutes on medium speed until creamy.
2. Add Sugars: Mix in brown and granulated sugar, and beat for 2 more minutes.
3. Combine with Sour Cream and Biscoff: Add sour cream and Biscoff cookie butter, and mix. Scrape the bowl.
4. Add Vanilla and Salt: Mix in vanilla extract and salt.
5. Add Eggs: Mix in eggs one at a time until just combined. Avoid over-mixing to prevent cracks.
6. Prepare Pan: Pour the batter over the cooled crust. Grease the sides of the pan if needed.
7. Water Bath: Wrap the bottom of the pan in foil. Place in a larger roasting pan and add hot water to create a water bath.
8. Bake: Bake at 325°F for 60-70 minutes. It should jiggle slightly in the center with set edges.
9. Cool in Oven: Turn off the oven and let the cheesecake sit inside for 1 hour.
10. Chill: Remove from the oven and refrigerate for at least 6 hours.

Decorating the Cheesecake:

1. Melt Biscoff Spread: Microwave the Biscoff spread until runny.
2. Pour Over Cheesecake: Spread over the top with a spatula.
3. Add Crumbs: Sprinkle Biscoff crumbs around the edges.