Prepare the Crust: Line a 9-inch springform pan with parchment paper. Crush about 24 Biscoff cookies into fine crumbs and combine them with 1/2 cup melted unsalted butter. Press this mixture into the bottom of the prepared pan and chill for 15-20 minutes.

Make the Filling: Preheat oven to 325°F (160°C). Beat 16 ounces of softened cream cheese with 3/4 cup granulated sugar, 1/2 cup Greek yogurt, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon until creamy. Add 3 large eggs one at a time, mixing well.

Assemble and Bake: Pour the cheesecake batter over the chilled crust. Place the springform pan in a larger pan filled with hot water. Bake for 65-70 minutes until the edges are set and the center is slightly jiggly.

Cool Down: Remove from oven and water bath. Cool to room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight.

Add the Finishing Touch: Release the cheesecake from the pan. Warm 1/2 cup of Biscoff spread in the microwave for about 15 seconds. Drizzle over the cheesecake and garnish with crumbled Biscoff cookies before serving.