1. Preheat your oven to 325°F and line an 8-inch square baking pan with parchment paper. In a bowl, combine the Biscoff cookie crumbs and melted butter until the mixture is evenly moistened. Press the crust firmly into the bottom of the prepared pan and bake for approximately 8 minutes. Remove from the oven and let the crust cool.

2. In a mixing bowl, beat the cream cheese and cookie butter until smooth and creamy. Add the granulated sugar and mix on medium-low speed until well combined. Then, crack in the eggs one at a time, mixing until the filling is silky and uniform. Stir in the vanilla extract to complete the cheesecake filling.

3. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Next, drizzle the melted cookie butter over the top of the filling and use a knife or offset spatula to create a beautiful swirled pattern.

4. Bake the Creamy Biscoff Cheesecake Bars at 325°F for approximately 43-48 minutes, or until the edges are set and the center has just a slight jiggle. For more even baking, you can place a pan of water on the rack beneath the bars.

5. Once the bars are out of the oven, place them on a wire rack to cool for about an hour. Then, transfer the pan to the refrigerator and chill for at least 2 hours, or preferably overnight, to allow the cheesecake to fully set.

6. When you’re ready to serve, use a warm, sharp knife to cut the Creamy Biscoff Cheesecake Bars into clean, even slices.