• Step 1: Prepare the crust

In a food processor, crush the Biscoff cookies until they turn into fine crumbs. Add the melted butter and mix until the mixture resembles wet sand. Press the mixture into the base of a springform pan, using the back of a spoon to create an even, compact layer. Place the crust in the fridge to set while you prepare the filling.

• Step 2: Prepare the filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar, Biscoff spread, and vanilla extract. Continue beating until the mixture is smooth and fully combined.

• Step 3: Add the heavy cream

In a separate bowl, whisk the heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff mixture, ensuring everything is well incorporated.

• Step 4: Assemble the cheesecake

Pour the creamy filling onto the chilled Biscoff cookie crust. Use a spatula to smooth the top evenly. Tap the pan lightly on the counter to remove any air bubbles. Refrigerate for at least 4 hours, or overnight, until the cheesecake is firm and set.

• Step 5: Garnish and serve

Once the cheesecake is set, remove it from the fridge. Garnish with crushed Biscoff cookies on top and drizzle extra Biscoff spread if desired. Carefully remove the cheesecake from the springform pan and slice it into wedges.