1. Prepare the Biscoff Cookie Crust

1. Preheat oven to 325°F (163°C).
2. Mix Biscoff cookie crumbs, melted butter, and brown sugar in a bowl until well combined.
3. Press mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then let it cool while preparing the filling.

2. Make the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
2. Add Biscoff cookie butter and vanilla extract, mixing until incorporated.
3. Beat in eggs one at a time, ensuring each is well combined.
4. Stir in sour cream, heavy cream, and cinnamon (if using) until smooth.
5. Pour filling over the cooled crust, smoothing out the top.

3. Bake the Cheesecake

1. Wrap the bottom of the springform pan in aluminum foil.
2. Place the pan in a larger baking dish and fill with hot water (to prevent cracking).
3. Bake for 50-55 minutes, or until the center is set but slightly jiggly.
4. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour.
5. Once cooled, refrigerate for at least 4-6 hours or overnight.

4. Add the Biscoff Swirl Topping

1. Melt Biscoff cookie butter and mix with heavy cream until smooth.
2. Drizzle or swirl over the chilled cheesecake.
3. Garnish with whole or crushed Biscoff cookies before serving.