Crush Biscoff cookies into fine crumbs and mix with melted unsalted butter. Pack two-thirds into a 9-inch springform pan and chill.

In a bowl, mix cream cheese and sugar until smooth. Gradually add Biscoff cookie butter and vanilla, mixing until combined.

Whip cold heavy cream in a separate bowl until soft peaks form, then fold into the cream cheese mixture.

Spread half of the filling over the crust, sprinkle with cookie crumbs, then layer remaining filling on top.

Cover and refrigerate for at least 6 hours. Optionally, chill overnight for best results.

Melt additional Biscoff cookie butter and drizzle on top before serving.