To make browned butter for the cake, place butter in medium skillet over medium heat and cook until caramel and fragrant, occasionally scraping the brown bits at the bottom of the pan, about 12-15 minutes. Set aside to cool to room temperature.

Pour browned butter into shallow dish and continue cooling until almost solid, about 2 hours.

While the browned butter is cooling, start your streusel by preheating your oven to 350F and lining a sheet pan with parchment paper.

In a small bowl, stir together crushed cookies and flour. Using a pastry cutter, cut cold butter into cookie mixture until you have smaller pieces of butter covered in cookie crumbs.

Place streusel onto sheet pan and bake until slightly darker in color and fragrant, about 10 minutes. Remove from oven and let cool on pan. Break up into small pieces and set aside.

Set brown sugar aside in a separate bowl.

Reduce oven to 325F and prepare 14-cup Bundt pan by spraying generously with nonstick baking spray.

When your brown butter is ready, start making your cake by placing brown butter and sugar in the bowl of your stand mixer fitted with the whisk attachment. Mix on high until light and fluffy, about 5-6 minutes.

Meanwhile, in a medium bowl, stir together your sifted cake flour, salt, baking soda, and cinnamon, then set aside.

Reduce stand mixer to medium and add vanilla and eggs in one at a time, allowing each to incorporate before adding the next egg. Scrape down the sides and bottom of bowl between additions.

Reduce mixer to low and slowly add flour mixture in two additions. When almost completely mixed in, stop mixer and add in sour cream and cookie butter. Mix on medium for about 30 seconds until everything is evenly combined and smooth. Do not overmix.

Pour half of cake batter into prepared pan. Then top with 1/3 of streusel and ½ of the brown sugar. Use a toothpick or skewer to swirl into the batter.

Top with remaining batter then swirl in next 1/3 of streusel and final ½ of the brown sugar.

Bake until cake is fragrant and golden brown and an inserted toothpick comes out clean with a few moist crumbs attached, about 1 hour and 5-10 minutes.

Remove from oven and let cool in pan for ten minutes. Then invert cake onto serving platter and allow to continue cooling fully, about 1 hour.

When the cake is almost cool, make the glaze by softening cookie butter. Place in a small bowl and heat until softened about 15-20 seconds. Stir and check every 5 seconds.

Pour over cooled cake and garnish with final 1/3 of streusel.