No Bake Biscoff Caramel Cheesecake

Instructions

Prepare a 9" springform pan by brushing it with butter.
In a food processor, blitz the cookies with melted butter until they form a smooth crumb.
Transfer the crumbs to the pan and firmly press them down to form a crust. Place in the fridge to set.
For the salted caramel, combine the ingredients in a nonstick pan and melt them on low heat. Set the mixture aside.
Whisk the cream cheese with the sugar, vanilla, and salt until it's creamy and the sugar feels dissolved (about 1-2 minutes).
Add the Biscoff cookie butter and mix until thoroughly combined.
Whip the heavy cream until it forms stiff peaks in a separate bowl.
Gently fold the whipped cream into the cheesecake batter using a rubber spatula until fully combined.
Transfer half of the cheesecake batter into the pan with the crust and spread it out evenly with a spatula.
Pour the salted caramel sauce over this layer (ensure it's pourable but not hot) and spread it out, leaving a 1-inch gap around the edges.
Chill in the fridge for 10 minutes to firm up the caramel.
Layer the remaining cheesecake batter on top of the caramel, spreading it out gently to preserve the caramel layer.
Smooth out the top with an offset spatula.
Cover and refrigerate the cheesecake overnight until it's set.
Carefully remove the cheesecake from the springform pan and place it on a serving stand.
Warm the Biscoff cookie butter in the microwave until it's pourable (about 10-20 seconds). Pour it over the cheesecake, spread it out, and optionally decorate it with crushed Biscoff cookies.
Serve and savor every bite!