Crush the Biscoff cookies into fine crumbs using a food processor or a rolling pin.

Combine the melted butter with the crushed cookies in a mixing bowl. Stir well until all the crumbs are moistened and clump together.

Press the cookie and butter mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.

Beat the softened cream cheese in a large bowl until smooth. Add the powdered sugar and vanilla extract, mixing until well combined.

Incorporate the melted Biscoff spread into your cream cheese mixture, stirring until completely mixed in.

Fold the whipped cream gently into the cream cheese mixture to maintain airiness.

Pour the cheesecake filling over your chilled crust and spread it evenly.

Cover the springform pan with plastic wrap and refrigerate for at least 4–6 hours, or until set.

Remove the cheesecake from the springform pan once set.

Drizzle extra melted Biscoff spread over the top and place whole Biscoff cookies for decoration.

Slice the cheesecake into pieces and serve chilled.