Preheat the Oven: Preheat your oven to 325°F (163°C) and adjust the rack to the center position.

Crush the Cookies: Place about 22-25 Biscoff cookies in a food processor or blender. Pulse until the cookies become fine crumbs, about 30-45 seconds. If you don’t have a food processor, you can place the cookies in a zip-top bag and crush them with a rolling pin until fine.

Combine with Butter: Pour the melted butter over the crushed cookies in a mixing bowl. Stir until all crumbs are evenly coated with the butter – the mixture should resemble wet sand and hold together slightly when pressed.

Press into the Pan: Pour the cookie mixture into a 9-inch springform pan. Using the back of a measuring cup or spoon, press the crumbs firmly into the bottom of the pan, forming an even layer. Take your time to ensure the crust is even and well-packed, as this will help hold the cheesecake together.

Bake the Crust: Place the crust in the preheated oven and bake for 10 minutes. Once baked, remove the pan from the oven and set it aside to cool slightly while you prepare the cheesecake filling.

Beat the Cream Cheese: In a large mixing bowl, add the softened cream cheese. Using a stand mixer or hand mixer on medium speed, beat the cream cheese for about 2-3 minutes, until it’s completely smooth and slightly fluffy. Scrape down the sides of the bowl as needed to avoid lumps.

Add the Sour Cream and Sugar: Once the cream cheese is smooth, add the sour cream and granulated sugar. Beat again on medium speed for another 2 minutes, until the ingredients are well combined and the mixture is creamy and thick. This step helps give the cheesecake its creamy texture.

Incorporate the Eggs: With the mixer on low speed, add the eggs one at a time, mixing each egg until just incorporated before adding the next. Be careful not to overmix at this stage, as too much air can lead to cracks during baking.

Add Cookie Butter and Vanilla: Add the ½ cup of Biscoff cookie butter and vanilla extract to the filling. Mix on low speed until fully incorporated and smooth. The filling should be velvety, thick, and free of lumps.

Pour the Filling Over the Crust: Gently pour the cheesecake filling over the crust in the springform pan. Use a spatula to smooth the top and remove any air bubbles.

Prepare a Water Bath: Wrap the outside of the springform pan in a double layer of aluminum foil to prevent water from leaking in. Place the wrapped pan in a larger baking dish, then pour hot water into the outer dish until it reaches about halfway up the sides of the springform pan. The water bath will help prevent cracks in your cheesecake by providing even heat.

Bake the Biscoff Cookie Butter Cheesecake: Carefully transfer the water bath and cheesecake to the oven. Bake at 325°F (163°C) for 65-70 minutes. The cheesecake is ready when the edges are set, and the center has a slight wobble when gently shaken.

Turn Off the Oven: Once the cheesecake is done baking, turn off the oven but leave the cheesecake inside. Crack the oven door slightly to allow a slow, gentle cooling process. Leave the cheesecake in the oven for 1 hour to prevent sudden temperature changes, which can cause cracking.

Cool on the Counter: After 1 hour, remove the biscoff cookie butter cheesecake from the oven and carefully lift it out of the water bath. Place it on a wire rack or countertop and let it cool for another hour.

Chill in the Fridge: Cover the biscoff cookie butter cheesecake with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. Chilling overnight helps the cheesecake set fully, making it easier to slice.

Melt the Cookie Butter: Microwave ½ cup of Biscoff cookie butter in a microwave-safe bowl for 30-45 seconds, stirring until smooth and pourable.

Drizzle Over the Biscoff Cookie Butter Cheesecake: Drizzle the melted cookie butter over the top of the chilled cheesecake. You can use a spoon or piping bag for a more precise drizzle.

Decorate with Cookies: Sprinkle crushed Biscoff cookies along the edges for texture, and place whole Biscoff cookies on top for a beautiful, bakery-style finish.

Slice and Enjoy: Use a sharp knife to slice the biscoff cookie butter cheesecake into 12 equal pieces. For clean slices, wipe the knife between each cut.