In a large mixing bowl, beat the softened cream cheese and Biscoff cookie butter together using an electric mixer on medium speed for about 2–3 minutes until smooth and creamy.

Gradually sift in the powdered sugar while mixing on low speed, until completely incorporated, about 1–2 minutes.

Gently fold in the Cool Whip until fully combined to maintain the lightness, about 1–2 minutes.

Pour the creamy filling into the prepared Biscoff pie crust, smoothing the top evenly.

Cover the pie with plastic wrap and refrigerate for at least 3 hours, preferably overnight.

Once chilled, slice and serve the pie cold, garnished with crushed Biscoff cookies or whipped cream if desired.