Preheat oven to 350°F. In a small bowl, combine all the ingredients for the crust. Press firmly into the bottom and sides of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and set aside.
Reduce the oven temperature to 325°F. In a large bowl, beat cream cheese and cookie butter, at medium speed, until smooth. Add sugar and beat until well incorporated and smooth. Reduce the speed and add eggs, one at a time. Beat until well incorporated. Scrape the sides of the bowl as needed. Add sour cream, orange zest, and vanilla. Beat at medium speed until smooth and creamy.
Wrap the springform pan with aluminum foil and place in a large roasting pan. Pour the cream cheese mixture into the prepared crust. Place the roasting pan in the oven and add hot water to come up 1-inch of the spring form pan. Bake for 55-60 minutes or until the center is set. Remove from oven and allow the cheesecake to cool down to room temperature. Refrigerate for at least 6 hours or overnight. Run a sharp knife around the sides of pan. Remove from pan.
When ready to serve, place the cake on a serving platter. In a small saucepan, melt ¼ cup of cookie butter and pour on top of the cheesecake. Decorate with remaining cookie butter and cookie crumbs.