Preheat Oven

1. Preheat Oven: Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper and spray with oil.

Biscoff Crust

1. Prepare Crust: Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
2. Mix Ingredients: Combine the cookie crumbs and brown sugar in a large bowl. Add the melted butter and mix until combined.
3. Form Crust: Press the crust mixture evenly into the bottom of the prepared baking pan. Use the bottom of a cup to pack it tightly.
4. Bake: Bake the crust for 10 minutes. Remove and set aside while you prepare the cheesecake batter.

Pumpkin Cheesecake

1. Cream Cheese Mixture: In a stand mixer or with a hand mixer, beat the cream cheese for 2 minutes until creamy.
2. Add Sugars: Add the granulated and brown sugars, and beat for 1 minute. Scrape down the sides, then beat for another 2 minutes until smooth.
3. Add Sour Cream: Mix in the sour cream until combined.
4. Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
5. Add Vanilla: Mix in the vanilla extract.
6. Prepare Pumpkin Batter: Remove 2 cups of the cheesecake batter and place in a separate bowl. Add the pumpkin puree, pumpkin spice, cinnamon, and nutmeg. Mix on low until just combined.

Assemble and Bake

1. Layer Batter: Pour 2/3 of the vanilla cheesecake batter into the prepared pan. Drop dollops of the pumpkin batter over the top. Scatter the remaining vanilla batter in dollops over the pumpkin batter.
2. Swirl: Use a spatula or knife to gently swirl the batters together for a marbled effect. Tap the pan on the counter to remove air bubbles.
3. Water Bath: Place the cheesecake pan in a larger pan (like a disposable roasting pan) and pour hot water into the larger pan to create a water bath.
4. Bake: Bake in the preheated oven for 55 to 65 minutes until the cheesecake is set around the edges and slightly jiggly in the center.
5. Cool: Turn off the oven and let the cheesecake sit in the oven for 1 hour. Remove and chill in the refrigerator for at least 6 hours or overnight.

Whipped Cream

1. Whip Cream: Beat the heavy whipping cream on medium-high speed until stiff peaks form. Pipe onto the cheesecake bars using your preferred piping tip.

Topping

1. Melt Biscoff Spread: Warm the Biscoff cookie butter in the microwave until it’s pourable. Drizzle over the cheesecake bars.
2. Add Cookie Crumbs: Sprinkle with Biscoff cookie crumbs.