Prepare Crust: Line a 9-inch springform pan with parchment paper. Crush Biscoff cookies until fine crumbs form. Combine with melted butter and press into the bottom of the pan. Chill.

Make Cheesecake Batter: Preheat oven to 325°F (160°C). In a bowl, beat cream cheese with sugar, yogurt, vanilla, and cinnamon until smooth. Add eggs one at a time, mixing until glossy.

Bake: Pour the batter into the crust. Create a water bath by placing a baking tray with hot water on the bottom rack. Bake for 60-65 minutes until edges are set and center is slightly jiggly.

Cool and Chill: Let cheesecake cool in the oven for 1-2 hours. Then chill in the refrigerator for at least 4 hours or overnight.

Prepare Salted Caramel: In a saucepan, melt sugar over medium heat until amber. Slowly add warmed heavy cream, stirring until smooth. Mix in butter and salt. Let cool.

Finish Cheesecake: Release the cheesecake from the pan, drizzle with salted caramel, and serve chilled.