• Start by grabbing out all your ingredients. You will want the cream cheese and butter at room temperature.
• Spray your springform pan with non-stick spray.
• Preheat your oven 325 degrees Fahrenheit.

Crust

• In a food processor or blender add the Biscoff cookies, butter, and sugar.
• Pulse this until fully incorporated.
• Press this mixture into the bottom of the springform pan and bring up the edge of the pan about ½-1 inch. Set aside.

Cheesecake

• In a medium bowl use an electric mixer to beat the cream cheese and yogurt together. Then, add in the egg and incorporate. Next, add in biscoff, vanilla extract, and sugar. Mix again.
• Once fully mixed, add on top of the crust. Spread it around evenly.
• Wrap tin foil around the separation of the bottom and sides. You may need to use two pieces.
  
• Bake in the oven for 40 minutes, uncovered. Then, cover the top with tin foil and cook an additional 30 minutes.
• Remove from the oven and allow to cool. Then, refrigerate for at least 8 hours or overnight. Enjoy!