For the crust:

1. Preheat the oven to 350°F and position an oven rack into the center of the oven. Lightly grease the bottom and sides of a 9-inch springform pan or spray with non-stick spray. Then wrap the bottom and sides of the pan with heavy duty foil. I like to use a decent amount of foil layers as this will help to ensure that no water seeps through for the water bath. Then set the pan aside.
2. In a large bowl, combine the cookie crumbs, brown sugar, salt, and melted butter. Stir the mixture well to fully combine. Empty the crumb mixture into the pan. Then use the bottom of a glass or your hands to firmly and evenly press the mixture into the pan.
3. Bake the crust for 10 minutes. Afterwards, set the baked crust aside to cool down while you prepare the cheesecake filling.

For the biscoff cheesecake:

1. In the body of a food processor, stand mixer fitted with the whisk attachment, or using a large bowl with a handheld electric mixer; beat the cream cheese and brown sugar together until super smooth. Be sure to scrape down the sides of the bowl, as needed.
2. Add the vanilla bean paste and continue beating, scraping down the sides/bottom, as needed. With the speed on low: add the eggs, one at a time, beating until just combined after each addition.
3. Pour in the heavy cream and continue beating until it’s just combined. Then pour in the melted cookie butter spread and use a rubber spatula to fold the spread within the batter until everything is combined and well incorporated in the cheesecake batter.
4. Empty the cheesecake filling onto the cooled crust. Use an offset spatula to smooth the top, nicely.
5. Place the cheesecake pan into another large, deep pan (I like to use a super large baking/roasting pan). Then fill the large pan with at least 2 inches of hot water, enough to barely come up the sides of the cheesecake pan. This is a water bath: helps the cheesecake come out crack-free on the top.
6. Carefully place the pan into the oven and bake the cheesecake for 1 hour and 10 minutes. When done baking, turn the oven off but do not remove the cheesecake. Let the cheesecake sit in the oven, undisturbed, for at least 1 hour with the oven door closed. 
7. Remove the cheesecake from the oven (and water bath), it should give the slightest jiggle. And unwrap the foil layers and discard. Gently run a knife around the edge of the cheesecake and place the cake onto a cooling rack to continue cooling down completely. Then loosely cover the top of the springform pan with foil and refrigerate the cheesecake overnight (at least 8-10 hours for best results).
8. Pour the melted cookie butter on top of the cold cheesecake. Use a spoon to evenly spread the melted cookie butter over the top and edges, creating the drip effect. Place the cake into the fridge for a few minutes for the melted cookie butter to slightly harden.
9. Then top the cake with cookie crumbs. Run a large knife under warm water, and then wipe dry, in between slicing the cake into wedges (for neat/clean slices). Garnish the cake with whole/broken biscoff cookies, if desired, and serve immediately. Enjoy!
10. This biscoff cheesecake will keep in the fridge, covered, for 5 days. Otherwise, this cheesecake can be frozen for up to 2 months, allow to thaw overnight. If freezing, wait to add the garnishes/toppings until ready to serve, for the best taste/texture.