Prep a 9" springform pan by brushing it with butter

Grind the cookies with the melted butter in a food processor until they form a smooth crumb

Transfer the crumbs to the pan and press down tightly to create a crust. Place in the fridge to set

To make the salted caramel, place the ingredients in a nonstick pan and cook on low heat until melted together. Set aside

Whisk the cream cheese with the sugar, vanilla and salt until it is creamy and the sugar feels dissolved (1-2 minutes)

Add the Biscoff cookie butter and mix until combined

Separately, whip up the heavy cream until it reaches stiff peaks

Gently fold the whipped cream into the cheesecake batter using a rubber spatula until fully combined

Transfer half of the cheesecake batter into the pan with the crust, and spread out with a spatula

Pour over the salted caramel sauce (it should be pourable but not hot, you can slightly warm it up if needed) and spread it out. Leave 1" empty around the edges so the caramel does not flow out of the cheesecake

Place in the fridge for 10 minutes so the caramel firms up

Add the remaining cheesecake batter on top of the caramel, and spread out gently, trying your best not to disrupt the caramel layer

Smooth out the top with an offset spatula

Cover and refrigerate overnight until the cheesecake is set

Carefully remove the cheesecake from the springform pan and place on a serving stand

Warm up the Biscoff cookie butter in the microwave until it reaches a pourable consistency (just 10-20s) and then pour on top of the cheesecake. Spread out and decorate with crushed Biscoff cookies (optional)

Serve and enjoy!