Mix the Biscoff cookie crumbs with the melted butter until evenly combined.

Firmly press the mixture into the bottom of a 9×13-inch baking dish. Refrigerate for 20 minutes.

Beat the cream cheese until smooth and creamy.

Add the powdered sugar, vanilla, and softened Biscoff spread, mixing until well combined.

In a separate bowl, whip the cold heavy cream until stiff peaks form.

Gently fold the whipped cream into the cheesecake mixture until light and fluffy.

Spread the filling evenly over the chilled crust and smooth the top.

Melt the Biscoff spread in the microwave for 15–20 seconds until pourable. Pour it over the cheesecake and spread into an even layer.

Chill for at least 6 hours, preferably overnight, until fully set.

For the buttercream, beat the butter until fluffy. Add the powdered sugar, Biscoff spread, salt, and enough heavy cream to create a smooth piping consistency.

Pipe decorative swirls around the edges, sprinkle the center with crushed Biscoff cookies, and place a whole Biscoff cookie in the middle before serving.