Make the crust

• Add the Biscoff cookies to a food processor and blend until they look like sand.
• Pour in the melted butter and mix again until everything starts clumping together.
• Add the mixture into the dish and pack it down really tight.

Chill the crust

• Pop the crust into the freezer while you make the filling.

Make the filling

• Add the softened cream cheese, sugar, vanilla extract and melted cookie butter.
• Mix until completely smooth and creamy.
• Fold in the Cool Whip until light and fluffy.

Layer the cheesecake

• Add the cheesecake filling and spread it out evenly.
• Top with cookies and drizzle on some cookie butter.
• Repeat the process until you get all the way to the top.

Finish and chill

• For the final layer, add more cookies, crushed Biscoff cookies and more cookie butter.
• Chill until set before slicing.