Start by crushing about 24 Biscoff cookies in a food processor until you achieve fine crumbs. Melt ½ cup of unsalted butter and mix it with the cookie crumbs until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form a solid crust. Place the pan in the freezer for about 30 minutes to firm up while you prepare the filling.

In a large mixing bowl, combine 16 ounces of room-temperature cream cheese, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 package of instant pudding mix. Using an electric mixer, blend these ingredients on medium speed until the mixture is completely smooth and creamy. Next, add in ½ cup of Biscoff spread and ½ cup of sour cream, mixing until fully incorporated for a silky filling.

In a separate bowl, pour 1 cup of cold heavy cream. Using an electric mixer, whip the cream on high speed until stiff peaks form, which should take about 3-5 minutes. Once the cream reaches the desired consistency, gently fold it into the cream cheese mixture, taking care not to overmix to maintain the light and airy texture.

Remove the crust from the freezer and pour the silky filling over it, smoothing the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 5 hours, but ideally overnight, allowing it to set thoroughly.

Once the cheesecake has set, melt another ½ cup of Biscoff spread gently in the microwave for about 10-15 seconds to make it easier to drizzle. Pour this melted spread over the chilled cheesecake, allowing it to cascade down the sides. Finally, crush a few additional Biscoff cookies and sprinkle them atop the dessert for an appealing crunch and beautiful finish.