Preheat the oven to 350°F.

Grind Biscoff cookies into fine crumbs using a food processor or by crushing in a ziplock bag with a rolling pin.

Mix the cookie crumbs with melted butter, cinnamon, and salt until combined.

Press the mixture into a springform pan to form a compact layer. Use a measuring cup or flat surface to help.

Place the pan on a cookie sheet and bake for 15 minutes or until slightly golden. Set aside to cool while you make the filling.

Lower the oven temperature to 325°F.

Beat the room temperature cream cheese until smooth, about 30 seconds.

Add the sugars and beat until smooth.

Mix in the remaining filling ingredients until just combined, about 1 minute. Avoid overmixing to prevent a fluffy mixture.

Wrap the outside of the springform pan with aluminum foil, double wrapping to ensure no leaks.

Butter the sides of the springform pan above the crust.

Place a large roasting pan in the oven. The pan should be big enough to fit the springform pan and tall enough for a water bath.

Boil a medium pot of water.

Pour the filling into the prepared, cooled, foiled springform pan.

Place the cheesecake in the center of the roasting pan in the oven.

Carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake at 325°F for 1 hour and 15 minutes.

Let the cheesecake cool on a cooling rack. Once cooled, run a knife along the edges and cover with plastic wrap. Refrigerate overnight.

Optional: Top with whipped cream before serving.