1. Preheat your oven to 325 degrees Fahrenheit. This ensures a consistent baking temperature for your cheesecake.
2. Prepare a 10-inch springform pan by spraying it lightly with nonstick cooking spray. This will help in easily removing the cheesecake once it’s set.
3. To make the Biscoff cookie crumbs, add 32 Biscoff cookies to a blender or a food processor. Pulse until they become fine crumbs, resembling sand.
4. In a medium bowl, combine 2 cups crushed Biscoff cookies, ⅓ cup brown sugar, 5 tablespoons melted unsalted butter, and 1 pinch salt. Mix until it resembles damp sand.
5. Pour the crumb mixture into the prepared springform pan and press it evenly into the bottom. Use the bottom of a flat glass or measuring cup to compact it firmly for a nice, even crust.
6. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool completely while you prepare the cheesecake filling.
7. In a mixing bowl, add 32 ounces room temperature cream cheese. Beat with a paddle attachment at medium-high speed for about 1 minute. Scrape down the sides and bottom of the bowl, then beat for a few seconds more.
8. Add ¾ cup packed dark brown sugar and ¼ cup granulated sugar into the mix. Beat again for 1 minute on medium-high speed, scraping the bowl once more.
9. Incorporate 1 cup Biscoff cookie butter. Mix until thoroughly combined, scraping the bowl down again to ensure everything is well mixed.
10. Next, add 8 ounces room temperature sour cream and 1 tablespoon vanilla extract. Mix until combined, ensuring a smooth batter.
11. Add the 5 room temperature large eggs, one at a time, beating on low speed until just combined, about 30 seconds to 1 minute. Scrape the bowl as needed to achieve a smooth mixture.
12. Wrap the outside of the springform pan with heavy-duty aluminum foil, making sure to cover up the sides completely. This prevents water from seeping in during baking.
13. Place the wrapped pan in a deep roasting pan or baking sheet. Pour the cheesecake batter into the pan, smoothing the top with a spatula.
14. Using very hot water, carefully add water to the baking pan until there is about 1 ½ inches of water surrounding the springform pan. This water bath helps bake the cheesecake evenly.
15. Transfer the baking pan to a rack in the oven positioned in the lower third of the oven. Bake for 1 to 1 ½ hours.
16. After an hour, check the cheesecake’s consistency. The center should be jiggly but not liquid. If it’s still too liquid, give it an additional 15 minutes.
17. Once the cheesecake is firm with a slight wobble, turn off the oven, leaving the cheesecake inside for another hour to cool slowly. Do not open the oven during this time!
18. After the hour, remove the cheesecake from the oven, carefully take off the foil, and chill it in the refrigerator for 4 to 6 hours, or overnight.
19. Before serving, top the cheesecake with Biscoff cookie butter, whipped cream, and additional Biscoff cookies or cookie crumbs for decoration.
