Make the caramel: Add granulated sugar to a saucepan and heat until melted and amber in color. Carefully whisk in the butter and heavy cream, followed by the vanilla extract and salt. Let the caramel cool completely.
In a large bowl, mix the cream cheese, powdered sugar, sour cream, melted white chocolate, and a portion of the cooled salted caramel until well combined.
Whip the remaining heavy cream to stiff peaks, then gently fold the whipped cream into the cheesecake mixture.
Assemble the dessert in a square baking dish: spread a layer of the cheesecake mixture, swirl generously with salted caramel, and sprinkle crushed Biscoff cookies on top. Repeat these layers.
Transfer to the fridge and chill until the cheesecake sets and the cookies soften perfectly.
Once thoroughly chilled, serve using an ice cream scoop.
Cook it hands-free.
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