Preheat the oven to 350 °F (175 °C). Place a round of parchment paper on the bottom of a 9" springform pan. Position the oven rack to the lower-third section of your oven.

Melt the butter in a medium microwave-safe mixing bowl at 50% power for 10-15 seconds. Stir and continue in 10-15 intervals until melted.

Place all the Biscoff cookies in a food processor fitted with an S-blade. Pulse until you have uniform crumbs.

Pour the crumbs over the butter and add the salt. Stir until combined.

Press this mixture over the bottom and about halfway up the sides of the ungreased springform pan. It shouldn't be pressed up so high that the crust is super thin. I use the bottom of a flat glass to ensure the crust is level. But don’t press it down hard. It should be compact but not pressed down as hard as possible.

Bake for 6-8 minutes or until it appears dry.

Remove from the oven and let it sit on a cooling rack for 15 minutes while you prepare the filling. Turn the oven down to 325 °F (167 °C).

In a large mixing bowl using an electric hand mixer at medium speed, beat together the cream cheese and sugar until well-combined and fluffy.

Beat in the Biscoff at medium speed until combined.

Add the sour cream, heavy cream, vanilla and salt and beat on low until combined.

Beat in the eggs on low, one by one, until combined. Be sure not to overmix.

Do this once your cheesecake crust has cooled enough for you to handle the pan (after about 10 minutes of cooling). Using heavy-duty, extra-wide foil, cut three pieces that are at least 14" (36 cm) long for your 9" (23 cm) springform pan.

Place the foil pieces on top of each other on a flat surface and put the cheesecake pan in the center of the foil pieces.

Fold the foil up and around the outer edge, but it shouldn’t be attached to the upper rim of the pan.

Get out a roasting pan large enough for your foiled-wrapped cheesecake pan.

Bring a kettle of water to a boil. How much you'll need depends on the size of your roasting pan. It's better to boil too much than to boil too little, and then have to boil more. Should you not have a kettle, then bring water to a boil and then pour it into something shatter-resistant that has a spout, which allows for easy pouring and will prevent water from splashing into the cheesecake. If you think you’ll need 2 kettles of water, then boil 1, pour the boiling water into something shatter-resistant, and boil another kettle. Then when the 2nd kettle is ready, you’re ready to pour all the water in the roasting pan and don’t have to open the oven door twice.

Place the foil-covered pan into the empty roasting pan. Pour the cheesecake batter over the top of the pre-baked crust. The filling will go over the crust, and that’s fine. Use a silicone spatula to smooth out the top.

Right as the water starts boiling, move the waterless roasting pan with the cheesecake in it onto the oven rack.

Very, very carefully pour the just boiled water into the roasting pan, pouring only about halfway up the sides of the cheesecake pan. Be careful that it doesn't splash onto the cheesecake batter.

Bake at 325 °F (167 °C) for 50 minutes. When you tap the pan, it won't be totally set but won't be super jiggly. It’ll look a bit strange and not like normal cheesecake. It’ll probably also look dry and maybe a little overdone (but should definitely not look burned!).

Remove the roasting pan (including the cheesecake) from the oven, place on a cooling rack, and let it cool for 1 hour before removing the cheesecake from the roasting pan. Let cool for about 2 hours on a cooling rack or until room temp before chilling for 8+ hours.

I let the cheesecake chill for 8+ hours and then cover it to prevent condensation from building up and dropping back down onto it. Cover and keep refrigerated for up to 4 days. It can also be frozen for up to 3 months.

Melt the remaining Biscoff in a small saucepan over medium-low heat. It only takes about 1-2 minutes. Stir frequently until melted enough that you can easily pour it over the cheesecake, but it shouldn’t be super runny.