Pre-heat the oven to 350ºF. Line a 9x13” baking pan with parchment paper. Spray with oil.

Place the Biscoff cookies in a food processor and process until they become a fine crumb. Or you can place the cookies in a ziplock bag, and use a rolling pin to crush the cookies.

Mix the cookie crumbs with brown sugar in a large bowl.

Add the melted butter and mix to combine.

Pour the crust on the bottom of the prepared pan.

Use the bottom of a cup to press the crust onto the pan and pack it tightly.

Bake the crust in the pre-heated oven for 10 minutes.

Remove and set it aside while you make the cheesecake batter.

In the bowl of a stand mixer beat the cream cheese for 2 minutes, until creamy and fluffy. You can also use a large bowl and a hand mixer instead.

Add the granulated sugar, and the brown sugar to the bowl. Beat for one minute.

Scrape the bowl and beat for another 2 minutes, until the mixture is nicely incorporated and creamy.

Add the sour cream, mix to combine.

Add the eggs, one at a time, mixing until incorporated before adding the next egg. Scrape the bowl, the sides, and the bottom, in between.

Add the vanilla extract and mix.

Remove two cups of the prepared batter and pour into another mixing bowl.

To this other mixing bowl, add the pumpkin puree, 2 teaspoons pumpkin spice, 1 teaspoon ground cinnamon, and ¼ teaspoon nutmeg. Mix on low with an electric mixer just until combined. You can also use a spatula to finish mixing, because you don’t want to over mix the cheesecake batter, it tends to crack if you mix too much.

Pour ⅔ of the vanilla cheesecake batter in the pan.

Top with the pumpkin batter. I like to scatter it around in dollops to create a nice swirling effect.

Use the remaining bit of vanilla cheesecake to dollop it around on top of the orange batter.

Grab a spatula or a knife, swirl the batters around to create waves and so the color can gently blend.

Tap the cheesecake pan on the table a couple of times.

Place the pan in a larger pan. I like to use those aluminum disposable roasting pans from the grocery store, they are big and tall enough to be used for a water bath, and you can even use them a few times since they will only be holding water.

Pour hot water on the large roasting pan to create a water bath.

Bake in the 350ºF pre-heated oven for 55 to 65 minutes. The cheesecake should look set on top and around the edges. The center will still be slightly jiggly.

Turn the oven off, leave the cheesecake in there for one hour.

Once the hour has passed, remove the cheesecake.

Let it chill in the fridge for at least 6 hours, or overnight.

Slice into 12 bars.

Whip the whipping cream on medium-high speed for a few minutes, until stiff peaks form.

Place the whipping cream in a piping bag fitted with the tip of your choice. I used a 4B piping tip.

Pipe the whipped cream on top of each bar.

Place the Biscoff cookie butter in a microwave safe bowl.

Use a spoon or a piping bag to drizzle the cookie butter on top of the bars. Top with more Biscoff cookie crumbs.

Store the bars in an air tight container for up to 4 days.

You can freeze the bars before piping the whipped cream on top. You can place all bars on a baking sheet lined with parchment paper, place the pan in the freezer for 2 hours. Then each bar will be frozen so you can wrap it in plastic wrap individually.

Or you can freeze the whole bar, and cut after thawing. Make sure to wrap the bars tightly and place them in an air tight container. They can be frozen for up to 2 months.

To thaw, place in the fridge overnight.