Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and wrap the bottom in foil to prevent leaks. Crush Biscoff cookies into fine crumbs, then mix with melted butter and press into the bottom of the pan. Pre-bake the crust for 8-10 minutes until golden, then reduce the oven temperature to 325°F (160°C).

In a large mixing bowl, beat cream cheese with an electric mixer on medium speed until smooth, about 2-3 minutes. Gradually add sugar while continuing to mix. Incorporate eggs one at a time, mixing just until blended. Fold in heavy cream, vanilla extract, and optionally Biscoff spread.

Pour the filling over the pre-baked crust. Place the pan into a larger baking dish, adding hot water halfway up the sides. Bake for 60-80 minutes until edges are set and center has a slight jiggle. Turn off the oven and leave the door ajar for an hour to cool.

After cooling, remove from the water bath and let it sit at room temperature for 30 minutes. Cover and refrigerate for at least 6-8 hours, preferably overnight.

For salted caramel, heat sugar in a saucepan over medium heat, stirring until it melts and turns amber. Add heavy cream, butter, and salt, stirring until combined. Let it cool before drizzling over cheesecake.

Release the cheesecake from the springform pan, transfer to a serving plate, and drizzle with salted caramel. Optionally, crush extra Biscoff cookies for garnish.

Slice into wedges and serve chilled.