Start by crushing the Biscoff cookies into fine crumbs using a food processor or placing them in a zip-lock bag and smashing with a rolling pin.

Mix the crumbs with the melted butter until combined, resembling wet sand.

Press the cookie mixture firmly into the bottom of a 9-inch springform pan. Ensure it’s evenly packed and set in the fridge.

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

In another bowl, whip the heavy cream to stiff peaks and gently fold it into the cream cheese mixture.

Add a few spoonfuls of Biscoff spread to the filling and stir for swirls of flavor.

Pour the filling over the chilled crust and smooth it out with a spatula.

Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight.

Before serving, top with extra Biscoff spread or whipped cream and enjoy!