Brush a 9-inch springform pan with butter.

In a food processor, blend the Biscoff cookies with melted butter until they form a smooth crumb.

Press the crumbs into the pan tightly to create a crust. Chill in the fridge to set.

For the salted caramel, melt the caramels, cream, and salt together in a nonstick pan on low heat. Set aside.

In a bowl, whisk cream cheese with sugar, vanilla, and salt until creamy (1-2 minutes).

Add Biscoff cookie butter and mix until combined.

Whip the heavy cream until stiff peaks form. Gently fold it into the cheesecake batter.

Transfer half of the batter into the pan with the crust and spread it out.

Pour the salted caramel sauce over the batter, leaving a 1-inch border.

Chill for 10 minutes to firm up the caramel.

Add the remaining cheesecake batter on top, spreading gently to avoid disturbing the caramel layer.

Smooth the top with an offset spatula. Cover and refrigerate overnight until set.

Carefully remove the cheesecake from the pan and place it on a serving stand.

Warm up the Biscoff cookie butter until pourable, then drizzle it on top of the cheesecake. Spread out and decorate with crushed Biscoff cookies (optional).

Serve and enjoy!