Preheat your oven to 180°C (350°F).

In a mixing bowl, combine crushed Biscoff cookies and melted butter. Press this mixture into the bottom of a 9-inch springform pan.

In another bowl, beat together cream cheese and sugar until smooth. Add whipped cream, vanilla extract, and salt, mixing until combined.

Pour the filling over the crust in the springform pan. Smooth the top with a spatula.

Bake for 60 minutes or until the center is set. Allow to cool at room temperature before refrigerating for at least 4 hours, preferably overnight.

Before serving, drizzle salted caramel sauce on top and sprinkle with crushed Biscoff cookies.