Pre-heat the oven to 325ºF.

Place the biscoff cookies in a food processor and process to obtain fine crumbs.

Add the sugar and cocoa powder, and process again to incorporate.

Melt the butter and mix with the biscoff crumbs.

Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” pan, it must be deep.

Remove it from the oven and let it cool down.

After the crust is baked, grease the exposed sides that will touch the cheesecake batter with oil spray or by brushing a bit with neutral oil.

Place the chocolate in a bowl. Microwave the heavy cream until hot. Pour over the chocolate. Let it sit for a minute, then stir until the chocolate has melted completely.

Set aside to cool down for about ten minutes. Meanwhile, you can start making the rest of the batter.

Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.

Add the brown sugar and granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.

Scrape the bowl and beat for another 30 seconds.

Add the sour cream and biscoff cookie butter to the bowl, and mix to combine. Scrape the bowl.

Add the vanilla, salt, and mix.

Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.

Add the eggs to the batter, mix just until combined. It’s best to add one egg at a time, waiting for one egg to be incorporated before adding the next one.

Divide the batter between two different bowls. To one batter, add about 1 extra cup than the other bowl.

To the bowl with the less amount of batter, add the melted chocolate and heavy cream from the first step.

Mix to combine.

Pour about one third of the Biscoff cheesecake batter in the pan and top with dollops of the chocolate batter.

Swirl with a spatula or knife.

Keep doing this, alternating the batters, to create a swirled effect.

Note: This recipe makes a lot of batter, so it works better for a 9” pan. I baked it in my 8” Fat Daddio, but had two cupcakes worth of extra batter that I baked separately because I didn’t want to add too much batter to the pan. You can even cover this batter, place it in the fridge, and bake it a few hours later, or the next day.

Wrap the bottom of the springform pan with a few layers of foil.

Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.

Bake the cheesecake in the pre-heated 325ºF oven for about 70 minutes.

To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.

Turn the oven off, and leave the cheesecake in there for 1 hour.

Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.

Melt the Biscoff cookie butter in the microwave for a few seconds until it’s runny.

Pour over the cheesecake and spread with a spatula.

Place the melted chocolate in a piping bag, snip the end with scissors, and drizzle a ring of chocolate around the edges of the cheesecake.

Sprinkle the Biscoff cookie crumbs around the edges of the cheesecake.