Add water to a medium pot. Slowly stream in the sugar in an even layer. (This is to help dissolve the sugar without the need to stir). Turn on the heat to medium and let the dissolved sugar mixture cook undisturbed until it has come to a full boil. Let the mixture continue to cook, largely undisturbed. You can use a very clean whisk to gently stir around the mixture as it reduces to help it heat evenly. Cook until the sugar has caramelized, about 4-6 minutes total cooking time. You'll know it's caramelized enough when the sugar is a deep amber, and is fragrant.

Carefully and slowly, whisk in pieces of the butter, a few at a time. Once the butter is whisked in, slowly stream in the heavy cream. Carefully whisk it together, being mindful of the very hot bubbling mixture.

Once the cream is whisked in, bring the caramel back up to a boil, then shut off the heat.

Remove the caramel from the heat, stir in the salt and let it sit for 5 minutes in the pan to slightly cool. Then transfer it to a heat-safe container until you are ready to use in the pie. It can be made at least 7 days ahead of time

Mix together the crumbs, butter, sugar and salt in a bowl.

Pour the crumbs into the pie plate and start pressing them up the sides of the pie plate to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute them into the bottom of the pie plate. Then pack it down into an even layer using a flat bottomed cup or measuring cup.

If baking: Bake in a preheated 350º for 10 minutes. If freezing: freeze for 30 minutes for a no-bake pie option. See more about this in the text above. The crust can be made up to 1 month ahead of time if frozen.

Add the instant espresso and water to a small bowl and mix together until smooth. Set aside.

With a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream and 4 tablespoons of the prepared caramel until stiff peaks form. Set aside in a separate bowl.

Add the cream cheese, sugar, and coffee mixture to the now-empty bowl. Beat on medium speed until completely smooth, about 2 minutes.

Fold in ⅓ of the caramel whipped cream to the coffee cream cheese mixture with a rubber spatula by hand until it is completely combined.

Add the remaining whipped cream to the bowl and gently fold it in, being careful not to deflate it.

Transfer ⅓ of the coffee filling to the prepared biscoff crust. Smooth over the top. Drizzle over 2-4 tablespoons of caramel. Repeat two more times for a total of 3 layers of coffee filling and 3 layers of caramel.

Place the assembled pie in the refrigerator to set up. It needs at least 4 hours of chilling time, but preferably overnight (12 hours).

Right before serving, place in the freezer for about 30 - 60 minutes for perfect slices of pie.

Serve with whipped cream and additional caramel.