**For the Topping:** * 100g Biscoff cookies, crushed * 200g caramel sauce, store-bought or homemade
**Instructions**
1. **Make the Crust:** Preheat oven to 160°C (325°F). In a food processor, pulse the Biscoff cookies until they become fine crumbs. Mix the crumbs with the melted butter and press the mixture firmly into the bottom of a 23cm (9-inch) springform pan. Bake for 10 minutes and then let it cool completely.
2. **Make the Cheesecake Filling:** In a large bowl, using an electric mixer, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition, but do not overmix. Stir in the sour cream, vanilla extract, and salt until just combined.
3. **Assemble and Bake:** Pour half of the cheesecake filling over the cooled Biscoff crust. Drizzle the melted Biscoff cookie butter over the filling. Pour the remaining cheesecake filling on top. Place the springform pan in a large roasting pan and fill the roasting pan with about 2.5cm (1 inch) of hot water to create a water bath. Bake for 60-70 minutes, or until the edges are set but the center still has a slight wobble.
4. **Cool the Cheesecake:** Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the oven and the water bath, and let it cool completely on a wire rack. Cover and refrigerate for at least 6 hours, or overnight, to set completely.
5. **Finish with Toppings:** Before serving, carefully remove the cheesecake from the springform pan. Pour the caramel sauce over the top of the cheesecake, allowing it to drip down the sides. Sprinkle the crushed Biscoff cookies on top of the caramel. Slice and serve.
