Line a 9x9 inch (23x23 cm) baking pan with parchment paper, leaving some overhang.

Grind the Biscoff cookies into fine crumbs and mix with melted butter until combined. Press evenly into the bottom of the pan and chill for 15-20 minutes.

Beat the softened cream cheese until smooth, then mix in powdered sugar, vanilla extract, and Biscoff spread until uniform in texture.

Whip the heavy cream until stiff peaks form; gently fold into the cheesecake mixture.

Spread the filling over the chilled crust evenly.

Melt the remaining Biscoff spread and pour over the filling, smoothing it out.

Cover and refrigerate for at least 6-8 hours, preferably overnight.

Lift out from the pan using the parchment, slice into squares, and serve.