Preheat your oven to 350°F (175°C). In a mixing bowl, combine Biscoff cookie crumbs, melted butter, Biscoff cookie butter, brown sugar, and a pinch of salt. Use a fork to blend until moistened and crumbly. Press this mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then remove from the oven and allow it to cool completely.

In a large mixing bowl, beat the room temperature cream cheese on medium speed until creamy and smooth, about 2-3 minutes. Gradually pour in granulated sugar and Biscoff cookie butter, mixing until fully combined. Add eggs one at a time, mixing on low speed to prevent overmixing, until the batter is smooth. Gently fold in sour cream, heavy cream, and vanilla extract, ensuring a velvety consistency.

Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the pan into a larger baking dish, then fill the dish with hot water until it reaches halfway up the side of the springform pan. Carefully pour the cheesecake filling over the cooled crust. Bake at 325°F (160°C) for 60–70 minutes, until the edges are set, but the center remains slightly jiggly.

Once baked, turn off the oven but leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling process prevents cracks. Afterward, remove the cheesecake from the oven and allow it to cool at room temperature for about 30 minutes before transferring it to the refrigerator. Chill for at least 8 hours or overnight for best results.

When ready to serve your Biscoff Cookie Butter Cheesecake, whip the chilled heavy cream in a bowl, gradually adding powdered sugar, until stiff peaks form. Carefully decorate the top of the chilled cheesecake with the whipped cream, and sprinkle with additional Biscoff cookie crumbs and whole Biscoff cookies for an appealing finish.