Combine the crushed Biscoff cookies with the melted butter until the mixture resembles wet sand.
Press this mixture firmly into the bottom of the springform pan, creating an even layer. Chill in the refrigerator for at least 20 minutes to set.
STEP 2: MAKE THE FILLING
In a large bowl, use an electric mixer to beat the cream cheese and granulated sugar together until smooth and creamy.
Gradually add the heavy cream and vanilla extract, continuing to beat until well incorporated.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Avoid overmixing.
Fold in the flour and Biscoff cookie spread until the mixture is uniform and smooth.
STEP 3: ASSEMBLE AND BAKE
Pour the filling over the chilled crust, smoothing the top with a spatula.
Bake in the preheated oven for about 55-60 minutes, or until the cheesecake is set but still slightly wobbly in the center.
Turn off the oven and leave the door slightly ajar, allowing the cheesecake to cool gradually for about 1 hour. This helps prevent cracking.
STEP 4: CHILL
Once cooled, spread a generous layer of Biscoff cookie spread over the top of the cheesecake.
Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to set completely.
STEP 5: GARNISH AND SERVE
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