Prepare the Crust

• Preheat oven to 325°F (163°C).
• In a bowl, combine crushed Biscoff cookies and brown sugar.
• Pour in melted butter and mix until evenly coated.
• Press mixture firmly into the bottom of a springform pan.
• Bake for 8–10 minutes, then let cool completely.

Make the Cheesecake Filling

• In a large bowl, beat softened cream cheese until smooth and creamy.
• Add sugar, salt, and flour, mixing until fully incorporated.
• Add eggs one at a time, mixing on low speed after each addition.
• Mix in vanilla extract and sour cream until smooth.
• Gently fold in Biscoff spread.

Bake the Cheesecake

• Pour filling over cooled crust.
• Tap pan gently to remove air bubbles.
• (Optional but recommended) Place pan in a water bath.
• Bake for 55–70 minutes, until edges are set and center slightly jiggles.
• Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
• Transfer to fridge and chill for at least 6 hours or overnight.

Make the Salted Caramel

• In a saucepan over medium heat, melt sugar, stirring continuously until amber in color.
• Add butter carefully and whisk until melted.
• Slowly pour in heavy cream while whisking (mixture will bubble).
• Stir in vanilla extract and salt.
• Let cool slightly before using.

Assemble & Serve

• Pour salted caramel over chilled cheesecake.
• Smooth or let it drip naturally over the edges.
• Slice, serve, and enjoy every cozy bite.