Biscoff Cheesecake for 12 Slices

Instructions:

1. Mix Biscoff crumbs, melted butter, and salt in a bowl until the mixture resembles wet sand.
2. Firmly press the mixture into the bottom and 1 inch up the sides of a 9-inch springform pan.
3. Bake the crust at 350°F (175°C) for 8-10 minutes, then remove and let cool completely.
4. Beat the softened cream cheese and Biscoff spread on medium-low speed until completely smooth and pale.
5. Gradually add granulated sugar and beat until combined.
6. Add eggs one by one on low speed, ensuring each is fully emulsified before adding the next.
7. Mix in sour cream, vanilla extract, and all-purpose flour until just combined.
8. Pour the batter into the cooled crust and smooth the top with an offset spatula.
9. Bake at 325°F (160°C) for approximately 60 minutes or until the edges are set but the center still has a slight jiggle.
10. Allow the cheesecake to cool to room temperature, then refrigerate for a minimum of 6 hours.
11. Pour melted Biscoff spread over the chilled cheesecake and garnish with Biscoff cookies.