Prepare the crust.

Set aside 6 Biscoff cookies for decorating. Place the remaining cookies in a food processor and pulse until finely ground. Alternatively, crush them in a sealed zip-top bag with a rolling pin.

Combine the cookie crumbs and melted butter, mixing with a fork until evenly coated.

Press the mixture firmly into the bottom and up the sides of an 8–9-inch springform pan. Use the flat bottom of a measuring cup to pack the crust tightly. Refrigerate while preparing the filling.

Whip the cream.

In a large bowl, whip the cold heavy cream until stiff peaks form. Set aside.

Prepare the Biscoff filling.

In a separate bowl, beat the softened cream cheese and powdered sugar until smooth. Add 3/4 of the container of Biscoff cookie butter and mix until fully combined.

Gently fold the whipped cream into the cream cheese mixture in batches, just until no streaks remain.

Fill and refrigerate.

Spread the filling evenly over the chilled Biscoff crust and smooth the top. Cover and refrigerate for at least 6 hours, preferably overnight, until firm.

Add the cookie butter topping.

Place the remaining Biscoff cookie butter in a microwave-safe bowl. Microwave in 10–15-second intervals, stirring between each, until just pourable.

Let it cool until barely warm, then gently spread over the chilled cheesecake. Return to the refrigerator for 15–30 minutes to allow the topping to firm up.

Decorate and serve.

Carefully release the cheesecake from the springform pan. Decorate with some of the reserved cookies and crumble the remaining cookies around the edges. Slice and serve chilled.