Prepare the Crust: Start by lining a 9" springform pan with parchment paper. Crush the Biscoff cookies into fine crumbs and mix them with melted butter until the mixture resembles wet sand. Press this crumb mixture firmly into the bottom of the pan and refrigerate it to set.

Make the Filling: Preheat your oven to 325°F (163°C). In a mixing bowl, blend the softened cream cheese, granulated sugar, Greek yogurt, vanilla extract, and ground cinnamon until the mixture is creamy and well combined. Slowly add the eggs, one at a time, mixing until just incorporated.

Combine & Bake: Pour the cheesecake batter over the chilled crust, spreading it evenly. Place the springform pan in a water bath and bake for 65-70 minutes or until the edges are set while the center remains slightly jiggly.

Cool & Chill: Let the cheesecake cool at room temperature for about 30 minutes before covering it and placing it in the refrigerator. Chill for at least 4 hours, or ideally overnight, to allow flavors to meld and improve texture.

Finish & Serve: Carefully remove the cheesecake from the springform pan. Warm the Biscoff spread slightly for easier spreading, then pour it over the top of the cheesecake and garnish with crumbled Biscoff cookies.