Preheat oven to 325 degrees F.
Spray a 9-inch springform pan with baking spray
Crush biscoff cookies to make 2 cups of crumbs. Mix the crumbs, sugar, and melted butter together. Press the mixture evenly in the bottom of the prepared pan. Place into the oven and bake for 8 minutes. Set aside.
Beat the cream cheese and sugars until creamy. Add the whipping cream, pumpkin, vanilla, flour, and spices and mix again.
Add the eggs in one at a time, mix until just combined. (Don't over-beat the batter)
Line the outside of your springform pan with heavy duty aluminum foil. This will prevent any water from the water bath seeping into the pan. Place the aluminum covered pan inside a large baking pan.
Place the aluminum covered pan inside a large baking pan. Add to the baking pan about 1-2 cups of water
Pour the cheesecake batter into the prepared pan. Bake for 90 minutes.
Remove the cheesecake from the oven and place on a wire rack. Cool for 5 minutes, then run a sharp flat edge knife around the outside edge of the cheesecake to loosen the edges from the pan. Do NOT remove the sides of the pan.
Let the cheesecake cool for an hour, then place in the refrigerator for at least 6 hours or until chilled through.
Prior to serving, prepare your whipped cream. Beat the whipped cream, powdered sugar, salt, cinnamon and cream of tartar until stiff peaks form.
Gently add the whipped cream to a piping bag with your choice of piping tip, I used 2D and added it to the edges and center of the cheesecake. Top with biscoff cookie crumbles as additional garnish