Preparation Steps

• Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides.
• In a food processor, pulse the Biscoff cookies until finely crushed. Add the melted butter and mix until the crumbs resemble damp sand. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
• Bake the crust in the preheated oven for about 8 minutes. Remove and let cool while preparing the filling.
• In a large mixing bowl, beat the softened cream cheese and granulated sugar using a hand mixer until creamy and smooth, about 3 minutes. Gradually mix in the flour until combined.
• Add in the sour cream, vanilla extract, and salted caramel sauce. Mix until fully incorporated. One at a time, add the eggs, mixing gently until just combined. Scrape down the sides of the bowl and fold in the lemon zest.
• Pour the cheesecake batter over the cooled crust. Tap the pan gently on the counter to release any air bubbles trapped in the batter.
• Prepare a water bath by placing the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60-70 minutes or until the edges appear set but the center jiggles slightly.
• Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for an additional hour. Remove from the oven and cool at room temperature for another hour before refrigerating for at least 4 hours, preferably overnight.
• Before serving, drizzle slightly warmed caramel sauce over the set cheesecake and sprinkle with flaky sea salt. Slice and enjoy!