Line the bottom of a 9-inch springform pan with parchment paper. Crush the biscoff cookies into fine crumbs, combine with melted butter, and press into the pan. Chill in the refrigerator.

Preheat oven to 325°F (160°C). Beat cream cheese until smooth, then mix in sugar, yogurt, vanilla, and cinnamon. Add eggs one at a time, mixing until just blended.

Pour the cheesecake mixture into the crust, preparing a water bath by placing the springform in a roasting pan with boiling water halfway up. Bake for 60-65 minutes until edges are set.

Cool the cheesecake in the oven for 30 minutes, then remove and chill at room temperature for 1-2 hours before refrigerating for at least 4 hours or overnight.

In a saucepan, cook sugar until it melts into a caramel. Slowly add heavy cream while stirring, then mix in butter and salt. Let it cool slightly before pouring over cheesecake.

When ready to serve, remove the cheesecake from the pan, pour salted caramel over it, and slice before serving.