In a food processor, crush the Biscoff cookies until they resemble fine crumbs.

In a separate bowl, combine the melted butter with the crushed cookies, mixing until everything is evenly coated.

Press the mixture firmly into the bottom of a lined 9-inch springform pan to create a solid crust and set it aside.

In a large mixing bowl, beat the softened cream cheese using a hand mixer until it becomes creamy and smooth.

Gradually add the powdered sugar, continuing to mix until well combined.

Carefully fold in the heavy whipping cream and Biscoff spread until the mixture is fluffy and light.

Once the cheesecake filling is well mixed, scoop half of it onto the crust in your springform pan.

Drizzle a third of the salted caramel sauce over this layer, and sprinkle in a pinch of sea salt.

Top with the remaining cheesecake filling, smoothing it out nicely.

Cover the cheesecake with plastic wrap and let it chill in the refrigerator for a minimum of 4 hours—preferably overnight for best results.

When ready to serve, carefully release the springform pan. Drizzle more salted caramel over the cheesecake and add some crushed Biscoff cookies for an extra special touch.