• Preheat your oven to 325°F (163°C). Line a 9x9 inch baking pan with parchment paper, leaving extra overhang for easy removal.

For the Crust:

• In a mixing bowl, combine 2 cups of finely crushed Biscoff cookies with 1/2 cup of melted unsalted butter. Mix until the texture resembles wet sand.
• Press the mixture tightly into the prepared pan to form an even layer. Bake for 10 minutes, then set aside.

For the Cheesecake Layer:

• In a large mixing bowl, use an electric mixer to beat 16 ounces of softened cream cheese until smooth. Gradually add in 3/4 cup of granulated sugar and 2 teaspoons of vanilla extract, continuing to beat until fully combined.
• Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
• Pour the cheesecake mixture over the cooled crust. Dollop spoonfuls of Biscoff spread over the top and use a spatula to create gentle swirls.
• Bake for 35 minutes, or until the edges are set and the center slightly jiggles.
• Allow to cool at room temperature, then refrigerate for at least 3 hours before slicing into bars.