• Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
• In a small bowl, mix the Biscoff cookie crumbs, brown sugar, and melted butter until combined. Press this mixture evenly into the bottom of the pan and bake for 7-9 minutes. Let it cool while you prepare the filling.

Cheese Filling

• Lower the oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese and Biscoff cookie spread on low speed until smooth.
• Add the brown sugar and flour, mixing until well combined. Then mix in the sour cream and vanilla extract.
• Finally, add the eggs one at a time, mixing slowly after each addition.

Assemble and Bake

• Pour the cheesecake batter into the cooled crust.
• To create a water bath, place the springform pan inside a larger pan and fill it with warm water halfway up the sides.
• Bake the cheesecake for about 1 hour and 25 minutes. The center should still be a bit jiggly when done.

Cooling

• Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
• After this time, crack the oven door open and let the cheesecake cool for another 30 minutes.

Chill

• Transfer the cheesecake to the fridge and let it chill until firm, which takes about 5-6 hours or overnight.
• Once set, carefully remove it from the springform pan.

Topping

• Heat the additional Biscoff cookie spread gently until it becomes pourable.
• Drizzle this over the cheesecake and sprinkle with extra Biscoff cookie crumbs for decoration.
• Refrigerate again until you're ready to serve.