First make your crust. Melt your butter and set aside.

Crush your graham crackers and speculoos cookies into a fine crumb pulsing in your food chopper or processor, or you can place into a plastic bag and crush with a flat heavy tool or rolling pin.

Add your crumbs into a large bowl and mix in your light brown sugar and salt. Then add in your melted butter and mix together using a spoon or spatula until your butter is evenly dispersed and your cookie crumbs are evenly damp.

Into your springform pan or pie dish, pour in your crust. Use a flat tool, like a measuring cup or offset spatula, to press your crumble down to form a crust. I recommend starting by forming the sides of your crust and then filling in the middle. Continue to press down firmly until you've formed and even crust with no open spaces. Place your formed crust into the fridge.

Make your filling. In a large bowl (or in your stand mixer if using that) whip your heavy cream to stiff peaks at a medium speed. Set your whipped cream aside.

In a separate bowl if using your hand mixer or in your stand mixer, add your cream cheese and light brown sugar. Whip at a medium speed until your light brown sugar is completely combined. Add in the rest of your ingredients, canned pumpkin, powdered sugar, pumpkin spice, cinnamon, and vanilla extract. Continue whipping until completely combined and smooth. Use a spatula to scrape the sides and bottom of your bowl and whip one more time to ensure everything is evenly combined with no streaks of unmixed pumpkin.

Fold your whipped cream into your pumpkin cream cheese mixture, moving slowly until fully incorporated. Then add about half of your cheesecake filling into your chilled pie crust and spread evenly.

Melt 6 tablespoons (90g) of your cookie butter, you can do this in 5 second intervals in your microwave stirring each time until smooth and pourable. Pour your melted cookie butter onto your cheesecake and spread into an even layer reaching near your crust (I like to leave a little bit of space). Crush and sprinkle 3 speculoos cookies across your melted cookie butter layer. Place your pie into the freezer for 15 minutes.

Once the cookie butter layer has at least partially set, carefully add the rest of your pie filling and spread evenly and flat all the way to the edges. Melt another 2 tablespoons (30g) of your cookie butter and decorate the top of your pie however you'd like. I used a spoon to swirl on my melted cookie butter. Crush one additional speculoos cookie and sprinkle across the top.

Place your cheesecake into the fridge to chill. I recommend covering it with plastic wrap once your topping is set and let your cheesecake chill for at least 6 hours or overnight before slicing in - and then enjoy!