In a mixing bowl, combine Biscoff cookie crumbs, melted butter, and granulated sugar. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8-10 minutes. Remove from the oven and let cool.

In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the vanilla extract and mix until combined.

Add the Biscoff cookie butter and mix until fully incorporated.

Add the eggs, one at a time, mixing well after each addition. Then add heavy cream, mixing until smooth.

Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

Bake at 325°F (160°C) for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour.

Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.

Before serving, drizzle the cheesecake with caramel sauce. You can also add crushed Biscoff cookies on top for garnish.

Enjoy Your Biscoff Caramel Cookie Butter Cheesecake!