Finely crush the Biscoff cookies in a food processor until they resemble sand. In a mixing bowl, combine the crushed cookies with melted butter, mixing until fully incorporated. Press this mixture into a 9-inch springform pan and chill in the refrigerator for at least 30 minutes.

In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add Biscoff cookie butter, powdered sugar, and vanilla extract, and mix until fully combined.

In another bowl, whip the cold heavy cream on high speed until stiff peaks form. Gently fold into the cream cheese mixture.

Spoon the filling over the chilled crust, smooth the top with a spatula, cover with plastic wrap, and refrigerate for a minimum of 6 hours.

Once set, remove from the refrigerator, drizzle with melted Biscoff cookie butter and sprinkle with crushed cookies. Slice and serve chilled.