Begin by crushing approximately 24 Biscoff cookies into fine crumbs using a food processor or zip-top bag with a rolling pin.

In a bowl, mix the crumbs with melted butter until fully combined. Press this mixture firmly into the base of a 9-inch springform pan, creating an even layer.

Refrigerate for about 15 minutes to allow the crust to set.

In a large mixing bowl, beat 16 ounces of cream cheese using an electric mixer on medium speed until smooth and creamy, which should take about 2–3 minutes.

Gradually add 1 cup of powdered sugar, continuing to mix until incorporated and the mixture is free of lumps.

Gently fold in 1 cup of heavy whipping cream into the cream cheese mixture using a spatula to combine until fluffy and well blended.

Add ½ cup of Biscoff spread to the mixture, carefully mixing until evenly dispersed.

Pour the creamy filling over the prepared crust in the springform pan and smoothly spread the filling to the edges.

Tap the pan lightly on the counter to remove any air bubbles trapped in the filling.

Cover the springform pan with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight for optimal texture and flavor development.

Once chilled, carefully remove the cheesecake from the springform pan. Slice with a warm knife for clean edges.

Consider topping with additional crushed Biscoff cookies or a drizzle of warmed Biscoff spread before serving.