In a medium bowl, combine the crushed Biscoff cookies and melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan.

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the Biscoff spread and vanilla extract; mix thoroughly.

Whip the cold heavy cream to stiff peaks, then gently fold into the Biscoff mixture.

Pour the creamy filling over the set crust, smooth the top, and cover with plastic wrap. Refrigerate for at least 6 hours, or overnight.

After setting, melt some additional Biscoff spread and pour over the cheesecake. Sprinkle with extra crushed Biscoff cookies and add whole cookies or whipped cream for garnish.

Remove from the springform pan, slice using a knife dipped in hot water, and serve chilled.