Line an 8-inch square pan with parchment paper, leaving an overhang on two sides to make lifting the cheesecake out easier.

Add the Biscoff cookies to a food processor and blend into fine crumbs. Pour in the melted butter and pulse until combined.

Press the crumb mixture firmly and evenly into the prepared pan using the bottom of a glass or an offset spatula.

Place in the freezer for 10 minutes while preparing the filling.

In a medium bowl, whip the cold heavy cream on medium speed until stiff peaks form. Set aside.

In a large bowl, beat the softened cream cheese until completely smooth. Add both sugars and beat until creamy.

Add the pumpkin puree, pumpkin pie spice, vanilla and salt. Beat until smooth and well combined.

Using a rubber spatula, gently fold in half the whipped cream. Fold in the remaining cream until evenly incorporated.

Spoon the filling over the chilled crust and smooth the top with an offset spatula.

Cover and refrigerate for at least 8 hours, preferably overnight, until set.

Lift the cheesecake from the pan using the parchment paper. Slice into 16 squares with a sharp knife, wiping the blade between cuts.

Serve with a dollop of whipped cream and a drizzle of spiced caramel sauce,