Begin by crushing approximately 24 Biscoff cookies into fine crumbs. Melt 1/2 cup unsalted butter and combine it with the cookie crumbs until they resemble wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan and refrigerate for 30 minutes.

In a large bowl, beat 16 ounces of cream cheese until smooth and creamy. Gradually blend in 1 cup of Biscoff spread, 1 cup of powdered sugar, and a splash of vanilla extract until well combined.

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

Gently fold the whipped cream into the Biscoff cream cheese mixture until fully combined.

Pour the creamy filling over the chilled crust, smooth the top, and refrigerate for at least 6 hours.

Once set, remove the cheesecake from the springform pan and garnish as desired. Allow to sit at room temperature for 15 minutes before slicing.