Preheat your oven to 390°F (200°C). Line a 9-inch springform pan with aluminum foil.

Crush the Biscoff cookies in a food processor until they resemble fine crumbs. Combine with melted butter and press into the bottom of the prepared pan. Bake for 10 minutes.

Lower the oven temperature to 230°F (110°C) and prepare a boiling water bath.

In a mixing bowl, beat the softened cream cheese until smooth, then add pumpkin puree and brown sugar, mixing until well incorporated. Add eggs one at a time and fold in the flour gently.

Pour the filling into the cooled crust and place the springform pan into a larger baking tray. Pour boiling water around the pan until halfway up the sides. Bake for 90 minutes.

Turn off the oven, crack the door, and let the cheesecake cool for about one hour.

Let the cheesecake cool completely before refrigerating for at least 4 hours or overnight.

Before serving, drizzle with caramel sauce, and sprinkle with crushed Biscoff cookies and optional toppings.