Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray or butter.

In a mixing bowl, combine Biscoff cookie crumbs, melted butter, brown sugar, and a pinch of salt. Press into the base of the springform pan. Bake for 10 minutes and let cool.

Ensure cream cheese, Biscoff cookie butter, eggs, and sour cream are at room temperature. This helps create a smooth batter.

In a large bowl, beat cream cheese until smooth. Gradually add sugar, then Biscoff cookie butter until well combined. Mix in eggs one at a time, then fold in sour cream, heavy cream, and vanilla extract.

Wrap the bottom and sides of the springform pan with aluminum foil for a water bath. Place in a larger roasting pan and fill with hot water halfway up the sides of the cheesecake pan.

Pour filling into cooled crust and bake at 325°F (160°C) for 60–70 minutes until edges are set but the center jiggles.

Let the cheesecake cool in the oven with the door cracked for 1 hour. Then refrigerate for at least 6 hours or overnight.

For the whipped cream topping, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Garnish the cheesecake with whipped cream rosettes and whole Biscoff cookies. Slice with a warm knife for clean cuts.