1. Preparing the Biscoff Crust:

• Preheat oven to 350°F (175°C).
• Crush 2 cups of Biscoff cookies into fine crumbs using a food processor or a rolling pin.
• Mix the crumbs with melted butter until it resembles wet sand.
• Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool.

2. Making the Salted Caramel Sauce:

• Heat 1 cup sugar and ¼ cup water in a saucepan over medium heat until it turns golden brown (about 10 minutes).
• Carefully add ½ cup heavy cream (it will bubble up), stir until smooth, and add ½ teaspoon of salt. Set aside to cool.

3. Preparing the Cheesecake Filling:

• Beat the cream cheese until smooth.
• Gradually add sugar, eggs, and vanilla extract, mixing until creamy.

4. Assembling and Baking the Cheesecake:

• Pour half the cheesecake filling onto the cooled crust. Drizzle ¼ cup of salted caramel on top.
• Add the remaining filling and drizzle more caramel on top.
• Bake for 50-60 minutes until edges are set and the center is slightly jiggly.
• Turn off the oven and let it cool inside for an hour.

5. Cooling and Setting:

• Cool at room temperature before refrigerating for at least 4 hours or overnight.