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Additional Biscoff cookie butter (for drizzling)
Crushed Biscoff cookies
Caramel sauce
Instructions:
Prepare the Crust:
Preheat the oven to 325°F (165°C) and line a 9-inch springform pan with parchment paper.
Mix crushed Biscoff cookies, sugar, and melted butter in a bowl.
Press the mixture into the bottom of the pan and bake for 10 minutes. Set aside to cool.
Prepare the Cheesecake Filling:
Beat softened cream cheese until smooth. Add sugar and beat until well combined.
Mix in sour cream and heavy cream until smooth.
Add eggs one at a time, then mix in vanilla extract, flour, and Biscoff cookie butter.
Pour the batter over the cooled crust and bake for 60-70 minutes, or until the center is set.
Let the cheesecake cool in the oven with the door slightly ajar for 1 hour, then refrigerate for at least 4 hours.
Prepare the Caramel Sauce:
In a saucepan, heat sugar over medium heat until it melts and turns amber.
Remove from heat, stir in butter until smooth, and slowly add heavy cream and sea salt. Stir until combined and let cool to room temperature.
Assemble the Cheesecake:
Drizzle additional Biscoff cookie butter and caramel sauce over the chilled cheesecake.
Garnish with crushed Biscoff cookies for an extra crunch.
Enjoy this indulgent dessert that combines the creamy, buttery richness of cookie butter with the luxurious sweetness of caramel! 
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