Preheat your oven to 325°F (160°C). In a medium bowl, combine the Biscoff cookie crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Add the Biscoff spread to the cream cheese mixture and fold until combined. Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

Refrigerate the cheesecake for at least 4 hours, or overnight, until set.

Before serving, top the cheesecake with crushed Biscoff cookies. Carefully remove the sides of the springform pan and slice the cheesecake into wedges.