Step 1

Preheat oven to 350 F or 175 C.

Step 2

Add 1 1 3/4 cups of Biscoff cookie crumbs, 5 Tbsp granulated sugar and 6 Tbsp melted butter into a medium bowl. Mix together until the ingredients are combined and the cookie crumbs look moist.

Step 3

Pour the cookie mixture into a 9-inch springform pan. Use the back of a spoon or the bottom of a measuring cup to press down firmly and create a compact, even crust covering the bottom of the pan and reaching about halfway up the sides of the pan.

Step 4

Bake for 8 minutes then remove from the oven. Place the pan on a wire rack to cool.

Step 5

Keep your oven on but reduce the temperature to 325 F or 165 C.

Step 6

While the cookie crust bakes and cools make the cheesecake filling.

Step 7

Place 5 cups of room temperature cream cheese in a large bowl. Beat with a hand mixer or stand mixer fitted with a whisk attachment on a low speed until creamy and smooth.

Step 8

Add in 1 1/2 cups of sugar, 1/2 cup room temperature sour cream, 1/4 cup cookie butter, 1 Tbsp vanilla extract and 1 Tbsp ground cinnamon. Mix on a medium-low speed until combined, scraping the sides of the bowl with a rubber spatula as needed.

Step 9

Crack 4 large eggs into a separate bowl and mix together with a fork until scrambled. Slowly mix the eggs into the cream cheese mixture on a medium-low speed. Mix just until the eggs are incorporated.

Step 10

Scrape the sides and bottom of the bowl with a rubber spatula then mix on a low speed as needed to ensure the ingredients are fully combined and that the batter is smooth. Gently bang your mixing bowl on your counter a few times to help release any trapped air bubbles, which can cause your cheesecake to crack.

Step 11

Pour the cheesecake filling on top of the cooled cookie crust and bake at 325 F for 30 minutes.

Step 12

Reduce the oven temperature to 250 F or 120 C and bake for an additional 45 minutes.

Step 13

Once the cheesecake is fully baked, turn the oven off but leave your cheesecake in the oven to cool for another 30 minutes WITHOUT OPENING THE DOOR. I know it's hard not to peek, but it's important that all that heat stays in the oven to let it to slowly cool. This minimizes the temperature shock and prevents your cheesecake from cracking.

Step 14

After 30 minutes of cooling, crack your oven door open with a wooden spoon and let the cheesecake cool in the oven for another hour.

Step 15

Next, remove the cheesecake from the oven and let it continue to cool at room temperature for 2 hours. Once it's reach room temperature, cover the top of the cheesecake with plastic wrap and refrigerate the cheesecake for an additional 3-4 hours or overnight.

Step 16

When you're ready to enjoy this Biscoff cheesecake, remove it from the fridge and carefully release the collar of the springform pan.

Step 17

Drizzle warm cookie butter over the top of cheesecake and top with whipped cream swirls. Use a sharp, warm knife to cut into the chilled cheesecake. Clean the knife after each cut to get perfect slices.

Step 18

Leftover cheesecake can be kept in the fridge for up to 5 days in an airtight container.