Combine the crushed Biscoff cookies with melted butter in a bowl until the mixture is evenly damp. Press this evenly into the bottom of a 9-inch springform pan and set it in the fridge to chill while you prepare the filling.
Beat the softened cream cheese until smooth in a large bowl. Mix in the Biscoff cookie butter, powdered sugar, and vanilla extract, continuing to whip until a creamy and uniform filling forms.
Whip the cold heavy cream in a separate bowl until firm peaks develop. Carefully fold the whipped cream into the cream cheese mixture, ensuring a light and fluffy texture without overmixing.
Spread the cheesecake filling evenly over the chilled crust with a spatula, smoothing the surface. Refrigerate the assembled cheesecake for at least 6 hours, or ideally overnight, to allow it to set fully.
Right before serving, drizzle the melted Biscoff cookie butter across the top and sprinkle with some crushed Biscoff cookies for an attractive and flavorful garnish.
