Preheat your oven to 350°F (177°C). Prepare your baking pan by lightly greasing it or lining it with parchment paper.

In a mixing bowl, combine crushed Biscoff cookies with melted unsalted butter until sandy. Press into the prepared baking pan and bake for about 10 minutes. Cool slightly.

Whisk together granulated sugar, brown sugar, and eggs until smooth. Gradually mix in flour and cocoa powder, then swirl in Biscoff spread.

Pour brownie batter over the cooled crust and bake for 25–30 minutes until edges are set and center jiggles slightly.

Mix cream cheese until smooth, then blend in heavy cream, powdered sugar, vanilla, and spices. Beat until smooth.

Pour the cheesecake mixture over the brownie layer and bake at 300°F (150°C) for 30–35 minutes until just set.

Allow to cool completely in the pan, then refrigerate overnight for optimal flavor and texture.

Slice into squares using a warm knife and serve chilled, optionally topped with whipped cream or caramel sauce.