Preheat oven to 325F and wrap the outside of a 9-inch springform pan in foil.

Mix crushed cookies and melted butter until evenly moistened, then press into the bottom of the pan. Bake 8 minutes, then cool.

Beat cream cheese and sugar until smooth, 2 minutes, scraping the bowl well.

Add eggs one at a time, mixing on low just until incorporated after each.

Beat in 3/4 cup cookie butter, sour cream, and vanilla until the batter is completely smooth with no streaks.

Pour the batter over the crust and set the pan in a water bath with hot water reaching halfway up the sides.

Bake 50 to 55 minutes, until the edges are set and the center 3 inches jiggles slightly like gelatin.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Refrigerate uncovered at least 6 hours, until firm and fully chilled.

Gently warm the remaining 1/4 cup cookie butter for 15 seconds in the microwave, until pourable, and drizzle it over the top.

Finish with crushed cookies and torn gold leaf before slicing with a hot, dry knife.