Prepare the crust

1. Pulse the biscoff cookies in a food processor until finely ground.
2. Combine the cookie crumbs with melted butter until fully incorporated.
3. Press the mixture into the sides of a springform pan first, then press the remaining crumbs evenly across the bottom to form a firm, uniform crust.
4. Refrigerate the crust to set while preparing the other layers.

Make the homemade caramel

1. In a pan over medium heat, melt the granulated sugar while gently stirring to prevent burning.
2. Once golden, remove from heat and add the butter, stirring constantly.
3. Return to low heat and slowly incorporate the heavy whipping cream, stirring until smooth.
4. Allow the caramel to cool slightly, then pour it through a fine mesh sieve to remove any lumps. This ensures a perfectly smooth caramel sauce for your cheesecake.

Prepare the cheesecake caramel layer

1. Mix 3 tablespoons of cream cheese into the homemade caramel to lighten the flavor and help it hold structure. Set aside.
2. In a mixing bowl, combine room temperature cream cheese, powdered sugar and biscoff spread using a spatula. Do not whisk.
3. Whip the heavy cream to soft peaks and gently fold into the cream cheese mixture using a spatula.

Assemble the cheesecake

1. Add the layer of the caramel mixture on top of the chilled cookie crust.
2. Add the layer of the biscoff cheesecake filling over the caramel.
3. Refrigerate the assembled cheesecake for at least 8 hours or overnight to set completely.