1. Preheat your oven to 325°F. Line a 9×9 inch baking pan with parchment paper, leaving some extra on the sides for easy lifting later.
2. In a medium bowl, combine the crushed Biscoff cookies and melted butter. Press the mixture firmly into the bottom of your prepared pan to form the crust.
3. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy, about 2 minutes.
4. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and salt.
5. Pour the cream cheese mixture over the crust, spreading it evenly.
6. Drizzle the caramel sauce over the top and use a knife to swirl it gently into the cheesecake mixture.
7. Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
8. Let the bars cool to room temperature before refrigerating for at least 3 hours or until fully set.
9. Once chilled, lift the cheesecake out using the parchment paper and cut into bars.

Trust me, the aroma that fills your kitchen while these bars are baking is nothing short of magical—a sweet reminder of those cherished family dinners from my childhood.