Preheat the oven to 350*F. Line a 9×13 baking dish with parchment paper and set aside.

Using a food processor, pulse the Biscoff cookies until the cookies become fine crumbs.

In a medium bowl, combine the crumbs and melted butter and mix until evenly coated.

Add the cookie crumb mixture to the prepared baking dish and press down firmly to form a crust. You can use the back of a measuring cup or glass to help make it even.

Bake the crust for 10 minutes. When done baking, remove the dish from the oven and set it on a wire rack to cool. Make sure to leave the oven on for the cheesecake.

Using an electric hand mixer or stand mixer with the paddle attachment, beat the softened cream cheese and sugar on medium speed until smooth. The mixture should be creamy and have no lumps.

Add the cookie butter, sour cream, and vanilla extract to the mixture and beat until well incorporated. Scrape the sides as needed.

Then add the eggs in one at a time until each is incorporated. Do not overmix.

Pour the cheesecake filling onto the crust and spread evenly on top. Bake for about 35 minutes or until lightly browned. The center may still be very slightly jiggly, but it should look set and should not have any wet batter.

Place the pan on a wire rack to cool on the counter for at least one hour. Once the pan is cool to the touch, transfer to the refrigerator and chill for at least 4 hours or overnight.

In a microwave-safe bowl, microwave the cream for 30 seconds, and pour over the white chocolate chips. Let it sit for 1 minute, and then gently stir. If it is not fully melted, microwave it for 15 seconds and gently stir it again until it is creamy and smooth.

Pour the melted white chocolate over the chilled cheesecake and spread it evenly on top. Then place back in the refrigerator to chill for about 30 minutes until the topping has firmed up and set.

Once the topping is firm, you can remove the cheesecake from the pan and cut it into squares.

Drizzle with the melted Biscoff cookie butter over the squares. Place in the fridge again until the cookie butter is firm.

Top with more cookies if desired, and serve.