Preparation Steps

• Line a 9x13-inch baking pan with foil or parchment, leaving an overhang for easy lift-out; lightly spray the lining with nonstick spray and set the pan aside.
• Place the Biscoff cookies in a food processor and pulse to a coarse crumb. With the processor running, slowly add the melted salted butter until the crumbs hold together like wet sand.
• Press the cookie mixture evenly into the bottom of the prepared pan using the bottom of a measuring cup or a flat glass to compact it tightly. Chill the crust in the refrigerator while you prepare the filling (about 20 minutes).
• Put the chilled heavy cream into a chilled mixing bowl and whip on high speed with a whisk or paddle attachment until stiff peaks form. Transfer the whipped cream to a separate bowl and refrigerate briefly.
• In the clean mixer bowl, beat the softened cream cheese with the granulated and powdered sugars and sour cream on medium speed until the mixture is smooth and creamy, about 2 to 3 minutes.
• Add the pumpkin puree, pumpkin pie spice, vanilla, and sea salt to the cream cheese mixture; mix on low to medium speed just until everything is evenly combined and the texture is silky. Scrape down the bowl as needed.
• Fold one-third of the whipped cream into the pumpkin cream to loosen it, then gently fold in the remaining whipped cream in two additions, using a rubber spatula and large, gentle strokes to keep the filling light.
• Pour the completed pumpkin cheesecake filling over the chilled cookie crust and smooth the top with an offset spatula or the back of a spoon so the surface is even.
• Cover the pan with plastic wrap and refrigerate until firm, at least 6 hours and preferably overnight for best texture and easier slicing.
• When ready to finish, melt the semi-sweet chocolate with the coconut oil in 15-second bursts in the microwave, stirring between bursts, or gently melt together over a double boiler until glossy and smooth.
• Transfer the melted chocolate to a small piping bag or a resealable bag with a tiny corner snipped off and drizzle across the top of the chilled cheesecake. Return to the refrigerator for 10–15 minutes to set the chocolate.
• Use the foil or parchment overhang to lift the cheesecake from the pan onto a cutting board and slice into 24 bars. Serve chilled or slightly chilled.