Line the bottom of a 9-inch springform pan with parchment paper and set it aside.

In a medium bowl, mix the Biscoff cookie crumbs, brown sugar, and melted butter until everything is moistened and combined.

Drop about 2/3 of this crumb mixture into your springform pan. Using the bottom of a cup, pack the crust tightly into the bottom and about 3/4 of the way up the sides of the pan.

Place the pan in your fridge and set aside the remaining 1/3 of the crust mixture at room temperature.

In a large bowl, combine cream cheese and powdered sugar. Use an electric mixer to mix on low speed until the sugar dissolves.

Gradually increase the speed to medium-high and whip until smooth, about 1 minute.

Scrape down the sides, add in the cookie butter and vanilla, and mix until combined.

On low speed, slowly drizzle in the cold heavy cream while mixing, ensuring to scrape the sides down as needed.

Once all the heavy cream is added, increase to high speed and whip until thickened, about 2-3 minutes.

Take the chilled crust out of the fridge and spoon about half of the cheesecake filling into the pan, spreading it evenly.

Crumble the remaining 1/3 of the crust mixture on top, then dollop the last of the cheesecake filling over this layer and spread it evenly.

Cover the cheesecake and refrigerate for at least 6 hours or overnight to set.

Warm the Biscoff cookie butter until it turns liquid.

Once the cheesecake has set, remove it from the fridge and unlatch the springform pan.

Carefully move the cheesecake onto your serving plate and pour the liquid Biscoff cookie butter over the cheesecake, spreading it evenly.

Optionally, sprinkle some crushed Biscoff cookies on top. Slice and enjoy!