Make the crust. Preheat your oven to 325°F. Add the Biscoff cookies, melted butter, and brown sugar to a food processor or blender and blend until it looks like wet sand.

Press it into the pan. Line or grease a 9 inch springform pan. Press the crumbs firmly into the bottom and up the sides.

Bake the crust. Bake for 10 minutes, then set it aside while you make the filling.

Beat the cream cheese. In a stand mixer with the paddle attachment, beat the softened cream cheese for 2 minutes until light and fluffy.

Add the flavor. Add the sour cream, pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, and vanilla. Beat until completely smooth.

Add the eggs. Add the eggs one at a time, mixing on low after each until just combined. Scrape down the sides and bottom of the bowl so EVERYTHING gets incorporated. Don't overmix here, or you'll whip in air that can cause cracks.

Wrap the pan. Wrap the outside base of the springform pan in aluminum foil so it's completely secure and water can't sneak in.

Fill and set up the water bath. Pour the filling over the crust and smooth the top. Set the pan in a large roasting pan and fill it with hot water about halfway up the sides of the springform pan.

Bake. Bake at 325°F for 55 to 65 minutes, until the edges are set and the center is still slightly jiggly.

Cool slowly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This slow cool is the secret to a crack free top!

Finish cooling. Remove it from the water bath and foil and let it cool at room temperature for 1 hour.

Chill. Refrigerate for at least 4 hours, or overnight for the best texture.

Make the whipped cream. When you're ready to serve, whip the cold heavy cream, powdered sugar, and vanilla in a stand mixer with the whisk attachment on medium high speed until light and fluffy.

Top and enjoy! Release the cheesecake from the pan, top it with the whipped cream, and drizzle with salted caramel. Slice it up and ENJOY, love!