Preheat your oven to 175°C (350°F).

In a food processor, crush the Biscoff cookies until they form fine crumbs. Transfer to a bowl.

Add the melted butter to the cookie crumbs and mix until well combined.

Press the mixture evenly into the bottom of a 23cm (9-inch) springform pan.

Bake the crust for 10 minutes. Remove from oven and let it cool while you prepare the filling.

In a large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy.

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gently fold in the heavy cream and the warmed Biscoff spread until just combined. Be careful not to overmix.

Pour the filling over the prepared crust.

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and let the cheesecake cool inside with the oven door slightly ajar for 1 hour. This helps prevent cracking.

Remove from the oven and let it cool completely on a wire rack. Then, cover and refrigerate for at least 4 hours, preferably overnight.

In a small bowl, combine the crushed Biscoff cookies with the melted Biscoff spread. Mix until well combined.

Spread the Biscoff topping evenly over the chilled cheesecake.

Slice and serve chilled.