Preparation Steps

• Prepare the Crust: In a medium bowl, combine the finely crushed Biscoff cookies and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 15 minutes while you prepare the filling.
• Make the Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
• Add the Biscoff: Stir in the slightly melted Biscoff cookie butter and vanilla extract into the cream cheese mixture. Beat until well combined and smooth.
• Whip the Cream: In a separate cold bowl, using clean beaters, whip the cold heavy cream until stiff peaks form. Be careful not to overbeat.
• Combine & Assemble: Gently fold the whipped cream into the cream cheese mixture until no streaks of cream remain. Pour the cheesecake filling over the chilled cookie crust in the springform pan and spread evenly with a spatula.
• Chill: Refrigerate the cheesecake for at least 4-6 hours, or preferably overnight, until it is firm and set.
• Decorate and Serve: Before serving, gently warm the additional Biscoff cookie butter until it's pourable. Drizzle it over the top of the cheesecake. Sprinkle with extra crushed Biscoff cookies for garnish. Carefully remove the cheesecake from the springform pan and serve chilled.