Preheat the oven to 325°F (163°C). Crush about 20 Biscoff cookies into fine crumbs.

Mix the crumbs with 5 tablespoons of melted unsalted butter until combined and press into a greased springform pan.

Bake for 10 minutes until slightly golden and let it cool.

In a mixing bowl, beat 24 ounces of softened cream cheese until smooth.

Gradually add 0.5 cup brown sugar and 0.25 cup granulated sugar, mixing until fully combined.

Blend in 0.5 cup Biscoff cookie butter, 0.5 cup sour cream, 1 teaspoon vanilla extract, and a pinch of salt until silky.

Add 3 large room temperature eggs one at a time, mixing gently to avoid overmixing.

Pour the filling over the cooled crust and smooth the surface.

Wrap the bottom of the springform pan with aluminum foil and place it in a baking dish filled with hot water.

Bake for 60-70 minutes until edges are set with a slight jiggle in the center.

Turn off the oven and crack the door open slightly to cool for 1 hour.

Chill in the refrigerator for at least 6 hours or overnight.

Melt an additional 0.5 cup of Biscoff spread and drizzle over the cheesecake.

Sprinkle crushed Biscoff cookies around the edges for decoration.