Take the cream cheese, eggs, and sour cream out of the refrigerator 30 to 60 minutes before starting to ensure room temperature.

Preheat the oven to 325°F (163°C) and lightly grease a 9-inch springform pan.

Crush Biscoff cookies in a food processor, combine with melted unsalted butter, and press into the prepared pan.

Bake the crust for 8 to 10 minutes and allow it to cool.

Lower the oven temperature to 300°F (149°C). Beat the cream cheese until smooth, then gradually add brown and granulated sugars.

Add sour cream, vanilla extract, and salt, mixing on low speed until combined.

Incorporate the eggs one at a time, mixing on low speed, scraping the bowl after each addition.

Warm the Biscoff cookie butter slightly and fold it into the cheesecake batter.

Pour the batter over the cooled crust, spreading it evenly. Swirl remaining cookie butter on top.

Bake the cheesecake for 60 to 65 minutes, until the edges are set and the center jiggles slightly.

Cool in the oven with the door cracked for an hour, then refrigerate for at least 6 hours, ideally overnight.