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Preheat the oven to 450F.
Combine the soft cream cheese, heavy whipping cream, and eggs and mix until completely combined.
Add the sugar, salt, cornstarch, and flour.
Pour in the melted biscoff and mix.
Pour the batter through a strainer into a loaf pan OR an 8inch round pan that has been lined with parchment paper.
TIP: I lined my loaf pan with biscoff cookies, but they slightly burnt on top. I would suggest either cutting the cookies or covering them with the cheesecake to avoid this.
Bake for about 30 minutes. (You may need to add time depending on your oven). I used convection bake.
The cake should be jiggly in the center and dark on top when you remove it from the oven.
Allow the cake to cool completely before placing it in the refrigerator overnight.
Combine softened cream cheese, heavy cream, and powdered sugar until fully combined and whipped. Don't over mix!
The next day you can decorate with more biscoff spread & the whipped cream mixture