• Let's start with the crust. Preheat oven to 350 degrees. Spray your tin with non stick spray. You can also line it with parchment paper if you wish.
• Break up the cookies in a food processor until they are fine crumbs. If you don't have a food processor, you can put them in a plastic bag and hit with a rolling pin. You want the cookies to be completely crushed almost like powder.
• In a microwave safe bowl, add the butter and melt in the microwave for 30 seconds at a time until its completely melted.
• Pour the butter into the cookie crumb mix and combine. Pour into the baking tin and press down and up the sides until it forms a nice base. You can use a spoon to help this.
• Bake at 350 degrees for 10 minutes. Once it's done, set aside and let it cool down completely.

Cheesecake Filling

• Raise oven temperature to 450 degrees.
• In a large mixer, cream your cream cheese and sugar together until light and fluffy. This should take a solid 5 minutes.
• Add in your eggs ONE at a time. If you don't do this slowly, your mixture will get lumpy.
• Add in the Biscoff spread, heavy cream, sugar and vanilla. Mix until well combined.
• Pour mixture into crust. Bake at 450 degrees for 15 minutes.
• Turn the temperature down to 225 degrees and bake for another hour and 15 minutes.
• Once it's done baking, turn off the oven and open the oven door about 1/3rd the way. Let it sit in there for 30 minutes.

Topping

• Once your cheesecake is completely cooled down, you can add your topping.
• Melt the Biscoff in the microwave for 30 seconds or until its pourable and pour over the top of the cheesecake.
• Crumble some Biscoff cookies and spread on perimeter of cake