Line a 9-inch springform pan with parchment paper. Crush the Biscoff cookies into fine crumbs and mix with melted butter. Press mixture into the bottom of the pan and chill for 15-20 minutes.

Preheat the oven to 325°F (160°C). Beat the cream cheese until smooth, then gradually add the sugar and mix until fluffy. Mix in Greek yogurt and vanilla extract.

With the mixer on low, add eggs one at a time, mixing well. Avoid over-mixing.

Pour filling over chilled crust. Place a water bath on the lower rack and bake for 65-70 minutes until edges are set.

Turn off the oven, leave cheesecake inside for an hour, then refrigerate for at least 4 hours or overnight.

Remove the cheesecake from the pan, drizzle warmed Biscoff spread on top, and sprinkle with crumbled cookies.