Make the Crust
Prepare Pan: Line a 9-inch springform pan with parchment paper.
Crush Cookies: Crush Biscoff cookies into fine crumbs using a food processor or rolling pin.
Mix & Press: Combine crumbs with melted butter until it resembles wet sand. Press firmly into the bottom and sides of the pan. Chill in the fridge.
Make the Cheesecake
Preheat Oven: Preheat to 325°F (160°C). Place a tray on the lower rack for a water bath and boil water.
Mix Filling: Beat cream cheese, sugar, yogurt, vanilla, and cinnamon until smooth.
Add Eggs: Mix in eggs one at a time on low speed until smooth and glossy.
Fill & Bake: Pour batter into crust. Add hot water to the tray below and bake for 60–65 minutes until edges are set and center is slightly jiggly.
Cool & Chill: Let cool at room temperature for 1–2 hours, then refrigerate for at least 4 hours or overnight.
Make Salted Caramel
Melt Sugar: Heat sugar in a saucepan over medium heat until melted and amber-colored.
Add Cream: Slowly pour in heavy cream while stirring (it will bubble).
Finish: Stir in butter and salt until smooth. Let cool.
Assemble
Release Cheesecake: Remove from pan carefully.
Top: Pour or drizzle salted caramel over the cheesecake before serving.