Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with aluminum foil to prevent leaks.
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are fully coated.
Press the mixture evenly into the bottom of the prepared springform pan, forming a firm crust.
Bake for 8–10 minutes, then remove from the oven and let it cool while you prepare the filling.
2️⃣ Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar together on medium speed until smooth and creamy.
Add vanilla extract, then add eggs one at a time, mixing well after each addition.
Mix in the sour cream until fully combined.
Divide the batter in half. Mix ¾ cup of Biscoff cookie butter into one half of the batter.
Pour the plain cheesecake batter over the cooled crust.
Dollop the Biscoff batter on top and use a knife to swirl the two batters together for a marbled effect.
3️⃣ Bake the Cheesecake:
Place the springform pan in a larger baking dish and fill the outer pan with hot water halfway up the sides of the springform pan (creating a water bath).
Bake for 55–65 minutes, or until the edges are set and the center still jiggles slightly.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
After the cheesecake cools, refrigerate for at least 4 hours or overnight to set completely.
