Step 1: Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan. Wrap the bottom of the pan securely in aluminum foil (this helps prevent water bath leaks if using, or just catches drips).
Step 2: For the crust, finely crush the Biscoff biscuits in a food processor or by hand until fine crumbs form. In a medium bowl, combine the crushed Biscoff biscuits with the melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and let cool slightly.
Step 3: In a large mixing bowl, beat the softened light cream cheese with an electric mixer until smooth and creamy. Add the Greek yogurt, protein powder, erythritol, and 1/4 cup melted Biscoff spread. Beat on medium speed until well combined and smooth, scraping down the sides of the bowl as needed.
Step 4: Add the eggs one at a time, beating on low speed until just incorporated after each addition. Do not overmix once the eggs are added, as this can introduce too much air and lead to cracks. Stir in the vanilla extract and pinch of salt.
Step 5: Pour the cheesecake batter over the cooled Biscoff crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles. For a perfect Greek Yogurt Biscoff High-Protein Cheesecake, avoid aggressive tapping.
Step 6: Bake for 40-50 minutes, or until the edges are set but the center still has a slight jiggle (it will firm up as it cools). If you notice the top browning too quickly, you can loosely tent it with aluminum foil. Once baked, turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracking.
Step 7: Remove the cheesecake from the oven and carefully remove the aluminum foil from the outside of the pan. Let it cool completely on a wire rack at room temperature. Once cool, cover and refrigerate for at least 4-6 hours, or preferably overnight, for the best setting and flavor. Before serving, gently run a thin knife around the edge of the pan before releasing the springform. Drizzle with 1/4 cup melted Biscoff spread and sprinkle with extra crushed Biscoff biscuits. Enjoy your delicious Greek Yogurt Biscoff High-Protein Cheesecake!
Step 8: Store any leftover Greek Yogurt Biscoff High-Protein Cheesecake in an airtight container in the refrigerator for up to 5 days. For best results, use Basics Glass Food Storage to keep it fresh and prevent it from absorbing other fridge odors.