Preheat the oven to 175°C (350°F). Line a 9-inch springform pan with parchment and lightly butter the sides.

Place the biscoff cookies in a food processor and pulse to fine crumbs, or crush them with a rolling pin until sandy.

Pour the crumbs into a bowl, stir in the melted unsalted butter until it looks like damp sand. Press evenly into the bottom and slightly up the sides of the pan.

Bake for 10 minutes until the edges are fragrant and the top is golden. Let cool while you make the filling.

Reduce the oven to 160°C (325°F). In a large bowl, beat the cream cheese until creamy and smooth, scraping the sides often.

Add the granulated sugar and beat until glossy and soft to the touch. Mix in the greek yogurt, vanilla extract, and ground cinnamon until evenly blended.

Add the eggs one at a time, beating only until each is incorporated. Avoid overmixing; stop when the batter is smooth and silk-like.

Pour half the batter into the cooled crust. Warm the biscoff spread until runny and drizzle two-thirds over the batter. Swirl gently with a knife.

Pour the remaining batter over the swirls and top with the remaining biscoff spread, swirling lightly.

Place the pan on a baking sheet and bake for 45 to 60 minutes. The center should wobble slightly. Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour.

Once the cake is at room temperature, chill it in the fridge for at least 6 hours, preferably overnight.

Before serving, warm a bit more biscoff spread and drizzle it over each slice. Add a whole biscoff cookie on top for garnish.

For clean slices, dip a sharp knife in hot water and wipe it between cuts.