Crush 20 Biscoff cookies in a food processor until fine crumbs form, then transfer to a mixing bowl. Pour in 6 tablespoons of melted unsalted butter and stir until it resembles wet sand. Press into the bottom of a 9-inch springform pan, and refrigerate for 30 minutes to set.

In a large mixing bowl, beat 16 ounces of softened cream cheese until smooth, then add ¾ cup of Biscoff cookie butter, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract, mixing until light and fluffy.

In a separate chilled bowl, whip 1 cup of cold heavy whipping cream until stiff peaks form, about 3-5 minutes.

Gently fold the whipped cream into the cream cheese mixture until no visible streaks remain.

Pour the filling over the crust and smooth the top. Cover with plastic wrap and refrigerate for at least 6 hours or preferably overnight.

Once set, drizzle ¼ cup of melted Biscoff cookie butter on top and sprinkle with crushed Biscoff cookies before serving.