Preheat the oven to 325°F. In a medium bowl, combine crushed Biscoff cookies and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar and continue to beat until well combined. Mix in vanilla extract and Biscoff cookie spread until fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

Pour the cheesecake filling over the cooled crust and spread it evenly. Smooth the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Once set, carefully remove the cheesecake from the springform pan. Top with additional crushed Biscoff cookies or a drizzle of Biscoff cookie spread if desired. Slice and serve chilled.