In a medium bowl, combine crushed Biscoff cookies, melted unsalted butter, brown sugar, and a pinch of salt. Mix until the mixture resembles wet sand, then press it firmly into the base of a 9-inch springform pan. Place the crust in the refrigerator to set for about 15 minutes.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar and vanilla extract, mixing until well blended. Fold in the whipped heavy cream until fluffy and combined.

Melt the Biscoff spread in the microwave for about 20-30 seconds, then mix it into the cream cheese filling without deflating the whipped cream. Pour the filling over the chilled cookie crust.

Cover the springform pan with plastic wrap and refrigerate the cheesecake for at least 4 hours or overnight to set properly.

Once chilled, carefully remove the cheesecake from the pan. Top with whipped cream, cookie crumbs, and a drizzle of caramel. Serve chilled.