Step 1: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan or line it with parchment paper for easy removal.
Step 2: In a medium bowl, combine the finely crushed Biscoff cookies with the melted unsalted butter. Mix well until the crumbs are evenly moistened.
Step 3: Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from the oven and let it cool completely on a wire rack.
Step 4: In a large mixing bowl, beat the softened light cream cheese with an electric mixer until smooth and creamy.
Step 5: Add the Greek yogurt, vanilla protein powder, granulated sweetener, and vanilla extract to the cream cheese. Beat on low speed until just combined, being careful not to overmix.
Step 6: Gently fold in 1/2 cup of Biscoff spread until just combined and no visible streaks remain. Do not overmix.
Step 7: Pour the cheesecake filling over the cooled Biscoff crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
Step 8: Bake for 35-40 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven and prop the door open slightly; let the cheesecake cool in the oven for an hour.
Step 9: Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow it to firm up.
Step 10: Before serving, gently warm the remaining 2-3 tablespoons of Biscoff spread until pourable. Drizzle it over the chilled cheesecake. Garnish with additional crushed Biscoff cookies if desired. Slice with a hot, clean knife for best results.