Biscoff Crust

1. Grease a 9-inch springform pan set aside. Preheat oven to 350F/180C. In a small bowl combine Biscoff crumbs and butter. Press into bottom and slightly up upsides of prepared pan. Bake for 5-8 minutes to set the crust then set aside. 

Pumpkin Cheesecake

1. In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld mixer beat cream cheese for 2 minutes on medium speed. Add granulated sugar, brown sugar and pumpkin pie spice then beat for another 2 minutes on low- medium speed. Scrape down the sides of the bowl and add in pumpkin puree, vanilla extract, heavy cream, and sour cream mixing until fully combined. You should have a creamy batter with no lumps. Add in eggs one at a time, add the egg yolk with the last egg. Scrape down the sides of the bowl but not over mix. 
2. Pour into prepared pan. Place 9-inch springform pan in a 10-inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
3. Bake for 1 hour and 10 minutes to 1 hour and 30 minutes, the middle of the cheesecake should jiggle just a little bit, the internal temperature should reach 145F when it is done. Turn the oven off, slightly crack the door open, and let cool in oven for 1 hour then take out of the roasting pan let cool on the counter for 45 minutes.  Wrap with plastic wrap then chill in the refrigerator overnight.
4. Use an angled spatula or knife to loose cheesecake then release from the springform pan. I like to pipe stabilized whipped cream on top and add more crushed Biscoff biscuits and a sprinkling of pumpkin pie spice. Store in an airtight container in the fridge for up to 4 days.