Preheat your oven to 350°F (175°C).

In a food processor, combine Biscoff cookies and melted unsalted butter until the mixture resembles wet sand. Press into a 9-inch springform pan.

Bake the crust for 10 minutes. Let it cool.

Lower the oven temperature to 275°F (135°C).

Beat softened cream cheese until smooth, then incorporate granulated sugar and light brown sugar. Add pumpkin puree and sour cream, and blend until smooth.

Add eggs one at a time, fully incorporating each before adding the next. Mix in flour and spices until just combined.

Pour the filling into the cooled crust and smooth the top with a spatula.

Bake for 1 hour and 45 minutes until edges are set and center is slightly wobbly. Internal temperature should be 140°F-150°F.

Turn off the oven and crack the door open, letting the cheesecake cool for 30 minutes.

Transfer to a wire rack to cool completely at room temperature, then refrigerate for at least 6 hours or overnight.

Whip heavy cream with powdered sugar and vanilla extract until medium peaks form. Top each slice with whipped cream when serving.