Preheat your oven to 350°F (175°C). In a mixing bowl, combine finely crushed Biscoff cookie crumbs, Biscoff cookie butter, melted butter, brown sugar, and a pinch of salt. Stir until the mixture resembles wet sand. Firmly press this crumb mixture into the bottom of a greased 9-inch springform pan and bake for 10 minutes. Once baked, remove from the oven and allow it to cool completely.

While the crust cools, set aside the cream cheese, eggs, sour cream, and Biscoff cookie butter to reach room temperature. In a large mixing bowl, beat the softened cream cheese until smooth, incorporating granulated sugar and Biscoff cookie butter gradually.

Once the cream cheese mixture is smooth, add the eggs one at a time while mixing on low speed. Next, blend in the sour cream, heavy cream, and vanilla extract until everything is well incorporated.

Prepare for baking by wrapping the bottom of your springform pan in aluminum foil to prevent water from seeping in. Place the wrapped pan in a larger roasting pan and add hot water to the roasting pan, filling it halfway up the sides of the springform.

Carefully pour the smooth filling into the cooled crust. Bake in your preheated oven at 325°F (165°C) for 60 to 70 minutes.

Once baked, turn off the oven and crack the door ajar to let the cheesecake rest for an hour. After an hour, transfer the cheesecake to room temperature and then refrigerate it for at least 4 hours, ideally overnight.

When you're ready to serve, whip cold heavy cream until thick, gradually adding powdered sugar and vanilla extract until stiff peaks form.

Decorate your cheesecake with whole Biscoff cookies arranged on top or around the edges for presentation. Slice carefully and enjoy!