In a food processor, crush the Biscoff biscuits until they become a fine crumb. Add chai spices, melted butter, stirring until fully combined.
Press into the bottom and slightly up upsides of prepared pan. Bake for 10 minutes to set the crust.
Beat for a minute then add sugar, sour cream, heavy cream, vanilla beans, and 2 teaspoons of Chai Spice.
Make the filling
Once combined add eggs, one at a time, just until combined-you do not want to beat too much air into the cheesecake.
Pour into the prepared pan and make a water bath. Bake for 1 hour and 5 minutes to 1 hour and 15 minutes, the middle 3 inches of the cheesecake should jiggle just a little bit.
Cool cheesecake then chill for at least 8 hours in the fridge then gently remove from pan and serve.
Chill then Top