Make the cookie crust

• Crush the Biscoff cookies into fine crumbs.
• Mix the crumbs with the melted butter until evenly coated.
• Press the mixture firmly into the bottom of a springform pan.

Whip the cream

• Pour the cold heavy cream into a bowl and whip to soft peaks.

Make the cheesecake filling

• Beat the cream cheese with the Biscoff spread and vanilla extract until smooth.
• Fold in the whipped cream gently until fully combined.

Assemble and chill

• Spread the filling over the cookie crust and smooth the top.
• Refrigerate until set.