Start by lining a 9-inch springform pan with parchment paper. Crush 24 Biscoff cookies in a food processor until finely ground, mix with 1/2 cup melted unsalted butter, and press into the bottom of the prepared pan. Chill for 15-20 minutes.

Preheat the oven to 325°F (160°C). In a large mixing bowl, combine 16 oz cream cheese, 3/4 cup sugar, 1/2 cup Greek yogurt, 1 tsp vanilla extract, and 1/2 tsp ground cinnamon. Beat until smooth, then add 3 room-temperature eggs one at a time, mixing well after each.

Pour the cheesecake filling over the chilled crust and spread evenly. Place the pan into a larger baking dish filled halfway with hot water. Bake for 65-70 minutes until edges are set and the center is slightly jiggly.

Turn off the oven and allow the cheesecake to cool in the oven with the door ajar for about 1 hour. Then refrigerate for at least 4 hours or ideally overnight.

Warm 1/2 cup of Biscoff spread in the microwave and drizzle over the chilled cheesecake. Garnish with extra crushed Biscoff cookies before slicing and serving.