Finely crush your Biscoff cookies in a food processor until they resemble sand. In a mixing bowl, combine the crushed cookies with melted butter, mixing until the crumbs are evenly moistened. Firmly press this mixture into the bottom of a 9-inch springform pan and chill in the refrigerator for about 30 minutes.

Beat softened cream cheese in a large mixing bowl until smooth. Gradually add the Biscoff cookie butter, powdered sugar, and vanilla extract, mixing until combined and fluffy.

In a separate chilled bowl, pour in the cold heavy whipping cream and whip on medium speed until stiff peaks form, taking about 3-5 minutes.

Gently fold the whipped cream into the cream cheese mixture, starting with one-third to lighten it, then incorporate the rest carefully.

Spoon the filling over the chilled crust in the springform pan. Smooth the top evenly, cover with plastic wrap, and chill in the refrigerator for at least 6 hours or overnight.

Melt some Biscoff cookie butter and drizzle it over the top of your cheesecake. Optionally, sprinkle crushed Biscoff cookies on top, slice, and enjoy!