Preheat oven to 325 degrees. Spray the sides of the 9-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
Mix the crushed speculoos cookies and melted butter until it resembles wet sand and can be packed down.
Press the crust evenly into the bottom of the prepared pan.
Place in the freezer or fridge to firm up while working on the batter.
In a mixing bowl, add in the cream cheese. Beat with a hand mixer on medium until smooth. Scrape down the bowl.
Add in sugar and ½ cup of cookie butter. Beat on medium again until light and fluffy.
Add in the vanilla extract and then the eggs one at a time. Beat in each egg completely before adding the next. Scrape down the bowl after incorporating each egg.
Add in the sour cream and heavy cream. Beat on medium until the mixture comes together. It will be runny.
Pour the cheesecake on top of the crust.
In a small microwave-safe bowl, heat up the remaining ½ cup of heaping cookie butter for 30 seconds to make it runny.
Pour the melted cookie butter evenly on the top of the cheesecake. Using a skewer or knife, swirl the sauce into the cheesecake.
Wrap the bottom of the springform pan with 2 layers of heavy-duty tin foil. Place the cheesecake into a slightly bigger pan and fill with 1 inch of water.
Place in the oven with a tented piece of tin foil over the top of the cheesecake to prevent browning on the top. Let the cheesecake bake for 1 hour 15 minutes - 1 hour 25 minutes or until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.
In a mixing bowl, add in the cold heavy cream. Whip on medium until it begins to thicken. Turn the mixer on high and beat until the cream reaches soft peaks.
Sift in the powdered sugar and cinnamon. Continue mixing until it reaches stiff peaks.
Add the whipped cream to a piping bag fitted with the 1M Wilton tip. Pipe 8 to 10 swirls on the top of the cheesecake.
Pour the melted cookie butter on the cooled cheesecake, cut, and serve.