Combine the cookies and melted butter in a food processor and crush until you get fine crumbs and the mixture is relatively smooth.

Optional: Place a piece of parchment paper between the top and the bottom of a 9-inch springform pan, closing the latch so that it covers the bottom. I like to do this to make my cheesecakes easier to remove.

Press the crust mixture into the bottom of the springform pan firmly. Place it in the fridge or freezer while you make the cheesecake filling.

In a large mixing bowl, beat the cream cheese with an electric mixer or a stand mixer with a whisk attachment until smooth.

Add powdered sugar and biscoff spread and beat until combined.

In a separate large bowl, whip cream until stiff peaks form. Add the whipped cream to the cream cheese mixture and mix on low speed (you can also do this by hand, but I am lazy). Be careful not to mix too quickly, or you'll deflate the cream.

Spread the cheesecake mixture onto the prepared crust and refrigerate.

In a medium bowl, combine heavy cream and Biscoff cookie butter. Microwave on high for 20–30 second intervals, stirring well each time, until melted and smooth.

Allow it to cool to room temperature, and then pour over the top of the cheesecake.

Refrigerate for at least 8 hours or overnight before serving.

Garnish with whipped cream or crushed Biscoff cookies as desired.