Preheat oven to 350°F, and get out a 9-inch springform pan.

Cut the butter in small pieces and heat the butter in a large pot or dutch oven on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Remove from heat and set aside.

Next, crush the Biscoff cookies into fine crumbs using a food processor, or place the cookies in a gallon-sized bag and crush them with a rolling pin. Then, combine the Biscoff crumbs and brown butter in a bowl, mixing until fully incorporated.

Press mixture firmly into the bottom of the springform pan. Bake for about 10 minutes, then set aside to cool slightly. Reduce the oven temperature to 325F.

Bring about 4-6 cups of water to a boil. Next, place one oven rack at the center of the oven and another rack directly beneath the center rack. Then, place a large roasting pan on the bottom rack.  Then, open the oven and gently pour the boiling water in the roasting pan.

In a large bowl, blend your cream cheese until smooth. Then, add the sugar, vanilla bean paste, and sour cream and beat until well incorporated. Then, add the mashed banana and 1/4 cup of the vanilla pudding mix. Blend until well combined (this is the part where I like to sneak a taste). Be sure to scrap the sides of the mixing bowl with a rubber spatula to ensure all of the filling is incorporated and well mixed. Lastly, add the eggs one at a time into the mixture and beat on low until combined. Be sure not to over mix.

Assemble. Pour half of the filling over the crust. Then, create the cookie layer by adding the reserved cookie crust even over the cheesecake. Next, drizzle the melted cookie butter on top. Try to even distribute the cookie butter as much as butter, but note, it may not fully cover every part of the cheesecake. Then, pour the remaining cheesecake filling over cookie layer. Use an offset spatula to carefully spread the cheesecake over the cookie to ensure it is completely covered and smooth on top. Tap the pan gently on the counter to release air bubbles.

Carefully place the cheesecake on the middle rack above the steamy water and close the oven door. Bake for about 60-70 minutes. Give the cheesecake a gentle shake; it should still be a bit jiggly in the middle (think jello).

Once your cheesecake is done, turn the oven off and crack the oven door. Leave the cheesecake in the oven for at least 1 hour. Then, remove the cheesecake and let the cheesecake rest on the counter at room temperature for at least 1 hour. Then, transfer to the refrigerator, uncovered, for at least for 4 hours or overnight.

Once the cheesecake has set and you are ready to serve, take the cheesecake out of the refrigerator remove it from the springform pan (to ensure easy release from the pan, run a warm knife around the edges to loosen it).

When you are ready to serve, make the Banana Pudding Whipped Cream topping. In a large (preferably chilled) bowl, add the powder sugar, the remaining vanilla pudding mix, smashed banana, heavy cream, and salt, and whisk on medium-high speed until the ingredients are fully incorporated and it holds peaks (about 3 minutes). Start on a lower speed to decrease the chances of a sugar cloud.

Top the cheesecake with the whipped cream and add banana slices and crushed cookies. Slice, serve, and enjoy!