Brush a 9" springform pan with butter.

Grind cookies and melted butter in a food processor until smooth.

Press crumbs into the pan to form a crust. Chill in the fridge.

For the caramel, cook ingredients on low heat in a nonstick pan until melted. Set aside.

Whisk cream cheese, sugar, vanilla, and salt until smooth (1-2 minutes).

Mix in Biscoff cookie butter.

Whip heavy cream to stiff peaks.

Fold whipped cream into cheesecake batter with a spatula until combined.

Put half the cheesecake batter in the pan and spread out.

Pour and spread caramel sauce over the batter, leaving a 1" border. Chill for 10 minutes.

Add the remaining cheesecake batter on top, spread gently, and smooth out the top.

Cover and refrigerate overnight to set.

Remove cheesecake from the pan and place on a stand.

Warm Biscoff cookie butter in the microwave (10-20 seconds) until pourable, then pour on top. Spread and decorate with crushed cookies if desired.

Serve and enjoy!