Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

Mix the cookie crumbs and melted butter until evenly moistened. Press firmly into the pan. Bake for 10 minutes and set aside to cool slightly.

Beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time on low speed, mixing just until incorporated.

Beat in 1 cup of Biscoff spread. Stir in the vanilla, sour cream, and salt until smooth without overmixing.

Pour the filling over the crust and smooth the top. Bake for 60–70 minutes, until the edges are set and the center still jiggles slightly.

Turn off the oven, crack the door, and leave the cheesecake inside for 30 minutes. Remove and cool completely at room temperature.

Microwave the remaining 1/2 cup of Biscoff spread in 15-second intervals, stirring each time, until pourable. Spread over the cooled cheesecake and sprinkle crushed cookies around the outside edge.

Refrigerate for at least 8 hours, preferably overnight. Remove from the springform pan and slice. For clean slices, dip a sharp knife in hot water and wipe dry between cuts.