Line a 9-inch square baking pan with parchment paper. Crush about 24 Biscoff cookies into fine crumbs. Combine cookie crumbs with melted butter and press into the bottom of the pan. Chill in the refrigerator for 15-20 minutes.

Preheat oven to 325°F (160°C). Beat cream cheese and sugar in a large mixing bowl until smooth. Add Greek yogurt, vanilla extract, and cinnamon, mixing until combined. Add eggs one at a time, mixing well after each addition.

Pour the filling over the crust and spread evenly. Place the baking pan in a larger pan filled with hot water. Bake for 45-55 minutes until edges are set and the center is slightly jiggly.

Remove from oven, cool on a wire rack for 1 hour, cover, and refrigerate for at least 4 hours or overnight.

Lift the cheesecake from the pan using parchment paper. Warm the Biscoff spread in the microwave for 10-15 seconds and drizzle it over the top. Garnish with crumbled cookies before slicing into bars.