For the Bourbon Cheesecake:

1. Preheat the oven to 325ºF.  Line a 9-inch springform pan with parchment paper.

2. Make the Biscoff Cookie Crust.  In a medium bowl, stir together the crushed Biscoff cookies, sugar and melted butter.  Press the cookie crust into the bottom of the spring-form pan.  Bake for 10 minutes and let cool.

3. Add the room temperature cream cheese and granulated sugar to a large mixing bowl.  Mix with a hand-mixer until smooth.  Pour in the vanilla extract and bourbon and mix.  NOTE: Take care to get the mixture as smooth as possible and to Taste the batter BEFORE the next step. 

4. Stir in the eggs, mixing until just combined.  Do not over mix the eggs!

5. Bake at 325ºF for 30-35 minutes.   

6. When the timer ends, turn the oven off and crack the oven door open slightly using a wooden spoon.  Cool the cheesecake in the oven for 1 hour.  Remove the cheesecake to the countertop for an additional 30 minutes.   Once the cheesecake is room temperature, set it in the refrigerator uncovered (this prevents the cheesecake from sweating) for another hour.  Then cover the cheesecake and cool completely.  

For the Bourbon Pecan Topping

1. Preheat the oven to 325ºF.  Line a small cookie sheet with parchment paper and evenly spread the pecan halves on the pan.   Bake for 7-9 minutes, until the room smells fragrant and not a moment longer.  Cool.

2. In a heavy bottomed pot, melt the butter over medium heat and  let it cook until it begins to brown, about 5 minutes.  

3. Stir in the brown sugar, followed by the heavy cream, corn syrup, vanilla extract, bourbon and salt.  

4. Stir in the toasted pecans.  

5. Cool the bourbon pecan topping slightly, about 10-15 minutes before spreading it on top of the cooled cheesecake.