Process the Biscoff cookies in a food processor until they become very fine crumbs with no large pieces remaining. Add the melted butter and mix until every crumb is evenly moistened.

Transfer the crumb mixture to an 8-inch deep springform pan. Spread it evenly across the base and press it down firmly with the flat bottom of a measuring cup or glass.

Place the full-fat cream cheese, powdered sugar, Biscoff spread, and vanilla in a large bowl. Beat until completely smooth. Add the heavy whipping cream and continue mixing until the filling becomes thick and holds its shape.

Spread the filling evenly over the prepared cookie crust and smooth the top. Refrigerate for at least 5–6 hours, preferably overnight, until completely firm.

Carefully remove the cheesecake from the springform pan. If decorating, whip the heavy cream with the powdered sugar until firm, pipe small swirls around the edge, drizzle with the gently melted Biscoff spread, and add the Biscoff cookies before slicing.