Preheat your oven to 350°F (163°C). Spray an 8 inch square cake pan with cooking spray, and line the bottom and sides with parchment paper. If needed, use binder clips to clip down the sides of the parchment paper

In a large food processor, crush the Biscoff cookies until they are a fine crumb.

If your food processor is big enough you can add the following ingredients in there, and if it’s not, in a medium-sized bowl, combine the Biscoff cookie crumbs, melted butter, and sugar. Stir until all the crumbs come together and you can squeeze them with your hand and they stick together.

Press the mixture into the bottom of the of the 8x8 pan, using the bottom of a flat cup or your hand to create an even layer. Go halfway up the sides.

Bake the crust in the preheated oven for 12 minutes.

Lower your oven to 325°F (163°C). Using any kind of baking dish, I used an extra 9x9 square, fill with hot water and place it on the bottom rack in the oven while you make the batter.

In a large bowl or stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth and creamy.
Gradually add sugar on low speed until fully incorporated. Scrape down the sides of the bowl.

Add the egg yolk and eggs, mixing just until combined. Scrape down the bowl again.

Gently fold in sour cream, vanilla, and cornstarch with a rubber spatula until smooth, avoiding overmixing to reduce air bubbles.

Pour the cheesecake batter into the pre-baked crust. Spread evenly.

Place the cheesecake on the second rack of the oven, if your oven doesn’t have a second rack you can place it next to the dish with the hot water in it.

Bake for 35-38 minutes or until the edges are set and the center is slightly jiggly. Let it cool to room temperature on a wire rack. Once cool, refrigerate for at least 4 hours or overnight. While the cake is cooling make the caramel sauce.

In a medium saucepan (at least 2-quart capacity), combine sugar, water, and corn syrup.

Heat over medium without stirring. Let the mixture come to a boil and cook for 5–7 minutes, or until it turns a deep amber color. Watch closely—it can burn quickly!

While the sugar is cooking, warm the cream in the microwave for about 1 minute.

Once the sugar mixture is golden, remove from heat and carefully pour in the warm cream. It will bubble up—this is normal. Stir gently until smooth.

Transfer to a heat-safe bowl. Add vanilla, salt, and butter. Let the butter melt, then stir until fully combined.

Let cool to room temperature before using. The caramel will thicken as it cools.

Once your cheesecake has fully chilled, lift it out of the pan using the parchment paper overhang and transfer to a cutting board or serving plate.

Pour the cooled caramel sauce over the top of the cheesecake, using a spoon or offset spatula to spread it evenly from edge to edge.

If desired, sprinkle crushed Biscoff cookies on top for added crunch.

Chill the cheesecake for an additional 15–30 minutes to set the caramel slightly before slicing.

Use a sharp knife wiped clean between slices for the cleanest cuts. Serve cold or let sit at room temperature for 10–15 minutes before serving for a softer texture