1. Prepare the Crust
Line the base of a 9-inch springform pan with parchment paper.
In a bowl, combine cookie crumbs and melted butter until evenly moistened.
Press firmly into the bottom of the pan to form a compact crust.
Chill in the fridge for 15 minutes while preparing the filling.

2. Make the Filling
In a large bowl, beat softened cream cheese until smooth and creamy.
Add powdered sugar, Biscoff spread, vanilla, and a pinch of salt; mix until well combined.
In a separate chilled bowl, whip heavy cream to soft peaks.
Gently fold the whipped cream into the Biscoff-cream-cheese mixture until light and uniform.
Pour filling over the chilled crust and smooth the top.
Refrigerate for at least 4 hours (preferably 6–8 or overnight) until firm.

3. Add the Topping & Serve
Before serving, gently melt cookie butter (10–20 seconds in the microwave).
Drizzle over the top of the cheesecake and decorate with crushed or whole cookies.
Release from springform pan, transfer to a serving plate, and slice with a warm, clean knife.
Serve chilled.