Meyer Lemon Cheesecake With Biscoff Crust

Name: Meyer Lemon Cheesecake With Biscoff Crust
Ingredients: Biscoff Crust:; Cooking spray; 5 ounces Biscoff cookies, crumbled; 1/3 cup sugar; 1/8 teaspoon kosher salt; 5 tablespoons unsalted butter, melted and cooled; Filling & Assembly:; 3 (8-ounce) packages cream cheese (low-fat is okay, no-fat is not); 4 large eggs; 1 cup plus 1 tablespoon sugar; 2 Meyer lemons, zested and juiced; 1 teaspoon vanilla extract; 1/2 teaspoon lemon extract; 1 (16-ounce) carton sour cream (low-fat is okay, no-fat is not)