Prepare a 24 cm / 9 inch Springform Pan by greasing it and lining both the bottom and sides with Baking Paper.

Using a food processor (or see note 1 for making by hand), finely crush the Speculoos/Biscoff Cookies until they resemble thin crumbs.

Add the melted Butter and pulse to combine until the mixture resembles thick wet sand.

Transfer the crumbs into the prepared Springform pan and firmly pack them down using the back of a spoon or a cup.

Chill in the fridge for 30 minutes.

Preheat your oven to 150°C/300°F.

In a large mixing bowl, combine Cream Cheese, Greek Yogurt, and Biscoff Spread until smooth using an electric or stand mixer.

Add Caster Sugar and whisk until well combined.

Gradually mix in the Eggs, one at a time, until smooth and lump-free.

Avoid over-mixing.

Pour the cheesecake batter over the chilled crust and spread it out evenly using the back of a spoon or an offset spatula.

Bake on the lowest rack of your oven for 45 to 55 minutes until set. Then, turn off the oven and let the cheesecake cool inside for about an hour.

Remove from the oven and let it finish cooling at room temperature before transferring it to the fridge.

Once the cheesecake has cooled completely (at least 1 hour in the fridge), microwave the Speculoos/Biscoff Spread for a few seconds until it's very liquid.

Pour the melted spread over the cheesecake and use a small offset spatula to spread it to the edges and let it drip over.

Crush the Speculoos/Biscoff Cookies coarsely and sprinkle them around the edges of the cake.

Store the cheesecake in the fridge for up to 3 days.