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1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix together the Biscoff cookie crumbs and melted butter until combined.
3. Press the mixture firmly into the bottom of the prepared pan to form the crust.
4. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
5. Add the sour cream, eggs, and vanilla extract, and beat until well combined and smooth.
6. Gently fold in the Biscoff cookie butter until evenly distributed.
7. Pour the cheesecake batter over the crust in the pan, spreading it evenly.
8. Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
9. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
10. Remove from the oven and let it cool completely at room temperature.
11. Refrigerate for at least 4 hours, preferably overnight, before serving.
Preparation Time: 20 minutes | Servings: 12 slices
Cooking Time: 50 minutes | Chilling Time: 4 hours minimum
Total Time: 5 hours 10 minutes
Kcal: 380 kcal per slice
