Prepare an 8-inch springform pan by inverting the base, spraying it with non-stick spray, and lining the bottom with parchment paper.

Pulse the Biscoff cookies until finely crumbled. Mix the crumbs with melted butter and press firmly into the bottom of the prepared pan. Freeze for 10 to 15 minutes.

In a stand mixer, combine softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy, about 2 to 3 minutes.

Add the Biscoff cookie butter to the cream cheese mixture and mix until fully combined, scraping down the sides as necessary; this should take another 2 minutes.

In a separate bowl, whip the cold heavy cream until thickened and soft peaks form, roughly 3 to 5 minutes.

Carefully fold the whipped cream into the cookie butter mixture using a spatula until well combined and fluffy.

Pour the cheesecake filling over the chilled crust and smooth out the top with a spatula. Cover with plastic wrap and refrigerate for at least 6 to 8 hours, preferably overnight.

After chilling, remove the cheesecake from the springform pan and drizzle with additional melted Biscoff cookie butter and sprinkle with crushed Biscoff cookies.

Allow the cheesecake to chill uncovered for 10 minutes before slicing and serve.