Make the salted caramel

• Melt the sugar in a saucepan over medium heat, stirring occasionally, until amber in color.
• Turn the heat to low, add the butter and whisk until smooth.
• Slowly add the heavy cream and mix until combined.
• Turn off the heat, add the salt, mix well and let it cool.

Make the crust

• Crush the Biscoff cookies using a food processor or a ziplock bag.
• Transfer to a bowl, add the melted butter and mix until it resembles wet sand.
• Transfer to a lined 7 inch baking pan and press gradually onto the bottom and sides.
• Freeze until ready to use.

Make the cheesecake batter

• In another bowl, beat the cream cheese and sugar until smooth.
• Add the sour cream, salted caramel, vanilla and salt and mix until combined.
• Add the eggs one at a time, mixing well after each addition, then add the flour and mix until smooth.

Bake in a water bath

• Pour the cheesecake batter over the chilled crust and wrap the bottom of the pan securely with aluminum foil.
• Bake in a water bath at 160°C in a preheated oven.
• Turn off the oven and leave the cheesecake inside with the door slightly open.

Cool and chill

• Remove the cheesecake, let it cool completely, then refrigerate overnight.

Finish and serve

• Drizzle with salted caramel and spread evenly.
• Finish with a sprinkle of flaky sea salt, slice and enjoy.