In a medium bowl, blend the cream cheese, cookie butter, powdered sugar, and vanilla extract using an electric mixer on medium speed until smooth and creamy. Refrigerate the filling while you prepare the dough.

In a large mixing bowl, cream together unsalted butter, cookie butter, brown sugar, and granulated sugar until light and fluffy, about 4-5 minutes.

Add in the large egg, egg yolk, and vanilla extract to the butter mixture. Mix on low speed until fully incorporated.

In a separate bowl, sift together flour, cornstarch, baking soda, baking powder, salt, ground cinnamon, and ground cloves. Gently fold into the wet dough.

Gently fold in the chopped white chocolate and Biscoff cookies into the dough for even distribution.

Portion out large 4-ounce balls of dough on a lined baking sheet. Create a well in each ball and fill with the cheesecake mixture, then reshape into balls.

Cover the baking sheet with plastic wrap and chill in the refrigerator for at least 1 hour.

Preheat your oven to 375°F (190°C). Bake for 12-15 minutes until edges are set and centers remain soft.

Allow cookies to cool on the baking sheet for 20 minutes before transferring to a wire rack to cool completely.

For a special touch, drizzle melted white chocolate over the cooled cookies and sprinkle with crushed Biscoff cookies.