Line a 9-inch springform pan with parchment paper. In a food processor, crush Biscoff cookies into fine crumbs. Combine with melted butter until resembling wet sand. Press into the bottom of the pan and chill.

Preheat oven to 325°F (163°C). In a mixing bowl, beat cream cheese until smooth, then gradually add sugar, yogurt, vanilla, and cinnamon, mixing fully. Add eggs one at a time, beating just until combined.

Pour cheesecake filling over the chilled crust. Create a water bath by placing a baking dish filled with hot water in the oven. Bake for 65-70 minutes until set around the edges.

Cool cheesecake at room temperature for 1 hour, then chill in the fridge for at least 4 hours or overnight.

Remove cheesecake from the pan. Warm Biscoff spread slightly, then spread over the top and garnish with crumbled Biscoff cookies.