Finely crush Biscoff cookies in a food processor until they resemble wet sand. Mix with melted butter until combined and press into a 9-inch springform pan. Chill for at least 30 minutes.

In a large mixing bowl, beat cream cheese until smooth. Gradually add Biscoff cookie butter, powdered sugar, and vanilla extract, mixing until fully blended.

In a separate chilled bowl, beat cold heavy whipping cream until stiff peaks form, about 3-5 minutes.

Gently fold the whipped cream into the cream cheese mixture.

Spoon the filling over the chilled crust and smooth the top. Cover and refrigerate for a minimum of 6 hours.

Melt Biscoff cookie butter and drizzle over the cheesecake. Sprinkle with crushed Biscoff cookies before serving.