Grease the inside of a 9-inch springform pan. Wrap exterior of pan with three layers of heavy foil. Set aside. Place a roasting pan in the middle of the oven. Fill ¼ full with water. Preheat oven to 325°F.
Make the cheesecake:
Place cookies in the bowl of a food processor. Process until cookies look like fine crumbs. Remove ¾ cup of crumbs and set aside. Add 1 tablespoon sugar and melted butter to remaining cookie crumbs and process until mixed together.
12 ounces Biscoff cookies, ¾ cup plus one tablespoon granulated sugar, divided, 5 tablespoons unsalted butter, melted
Evenly press cookie mixture into bottom of prepared pan using the bottom of a glass or a measuring cup. Place in refrigerator to chill while preparing cheesecake batter.
Add cream cheese and remaining sugar to a large bowl and beat until light and fluffy, about 2 minutes. Beat in sour cream and vanilla until smooth. Add eggs and beat until blended through. Stir in ¾ cup of reserved cookie crumbs.
¾ cup plus one tablespoon granulated sugar, divided, 32 ounces full fat cream cheese, room temperature, ¾ cup full fat sour cream, room temperature, 1 teaspoon vanilla extract, 4 large eggs, room temperature, 12 ounces Biscoff cookies
Scrape batter into prepared pan. Bake for 75 minutes.
After 75 minutes, turn off oven and prop door open with wooden spoon. Cool in oven for 60 minutes. Remove from water bath and make sure the cheesecake is cooled completely before covering and refrigerating for at least 8 hours.
Before serving, gently heat cookie butter in the microwave until spreadable. Evenly spread on top of cheesecake. Garnish with whipped cream and additional cookie crumbs, if desired.
1 cup Biscoff Cookie Butter
Notes
Make sure your cream cheese, sour cream and eggs are room temperature before baking to avoid lumpy cheesecake.
Wrap your springform pan tightly with three layers of foil to keep water out. A small amount of moisture near the base of the pan after baking is totally normal. It's the steam and condensation that was trapped between the foil and the pan during the bake.
Resist the urge to open the oven door during baking. You'll drop the oven temperature with your quick peek which can cause your cheesecake to sink in the middle.
The additional cooling time in the oven is important. Don't skip it. It allows the cheesecake to cool slowly and gives your dessert the best creamy texture.
Chill the cooled cheesecake for at least 8 hours in the refrigerator before slicing.
To make the cleanest slices, run a sharp knife under hot water. Dry the knife with a towel and make one cut. Rinse knife and repeat process until all cuts have been made.
This recipe can be made up to 3 days in advance. Store covered in refrigerator until ready to serve. You can also make and freeze this cheesecake for up to three months without the cookie butter spread on top. Defrost in the refrigerator overnight and add the cookie butter before serving.