Crush the Biscoff cookies (reserving two whole cookies for later) and place in a mixing bowl.
Melt the butter and add to the cookie crumbs. Add the remaining ingredients and mix thoroughly.
Grease a ten-inch spring form pan with butter or spray oil.
Press the crust mixture into the bottom of the pan and bake at 350 degrees for 20 minutes. Let the crust cool and reduce oven temperature to 300 degrees.
In a large mixing bowl, beat the softened cream cheese for five minutes scraping the sides of the bowl along the way.
Add the sugar and eggs, beat the mixture for another two minutes.
Add the heavy whipping cream and beat for eight minutes. This time allows for the heavy whipping cream to whip and become super fluffy.
Be sure to scrape the sides of the bowl at this time. Add the vanilla bean paste and mix until fully incorporated.
Pour the mixture into the spring form pan and bake for 1 hr and 15 min. Note: this cheesecake will raise in height so be sure to give your cheesecake clearance.
Rather than removing the cheesecake from the oven when complete, turn the oven off and let cool for six hours in the oven, this helps to reduce the crack that often develops in the center of the cheesecake.
Place cheesecake in refrigerator to chill for several hours.
If you are pressed for time, a store-bought sauce will do—but this sure does make the cheesecake extra special! Pour the caramel sauce over the cheesecake and chill until set. The caramel will solidify as it cools.
Whip all ingredients until stiff peaks form. Spread over caramel mixture. Top with crumbled Biscoff cookie for a final garnish. Release sides of spring form before slicing.