Make the Biscoff cookie crust:

1. Line the bottom of a 9 inch springform pan with parchment paper and set aside.
2. In a medium bowl, mix together Biscoff cookie crust ingredients until moistened and combined.
3. Drop about 2/3 of the 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.
4. Transfer the pan to your fridge and set the remaining 1/3 of the crust mixture aside at room temperature.

Make the cheesecake filling:

1. In a large bowl, combine cream cheese and powdered sugar. Using an electric mixer fitted with the paddle attachment, mix on low speed until the sugar is dissolved. Increase the speed to medium high and whip until smooth (about 1 minute).
2. Scrape down the bottom and sides of the bowl, then add in the cookie butter and vanilla. Mix together until combined and smooth. Pause to scrape down the bottom and sides of the bowl again.
3. With the mixer running on low, very slowly drizzle the cold heavy cream into the bowl while mixing to incorporate. Pause after about every 1/2 cup of whipped cream to make sure it's all mixed in and to scrape the sides of the bowl down as needed. It's important to work slowly here or the cold cream could shock the room temperature cheese.
4. Once all the heavy cream is mixed in, increase your mixer speed to high and whip until it thickens and begins leaving a distinct trail of ripples from the beater (see above photo for visual). If you pick up a spoonful of the batter and drop it back into the bowl, it shouldn't sink back into the rest of the mixture. This will take about 2 to 3 minutes of whipping. Take care not to overwhip or it may make the filling grainy.
5. Take the chilled crust out of the fridge. Drop about half of the cheesecake filling into the pan and spread into an even layer over the crust.
6. Take the remaining 1/3 of the crust mixture and evenly sprinkle it on top. Dollop over the remaining cheesecake filling on top and spread into an even layer, taking care not to disturb the cookie layer too much. 
7. Cover the cheesecake and place in the fridge. Chill for at least 6 hours or overnight to allow it to set.

Prep the toppings:

1. Heat Biscoff butter in your microwave or in a pot over low heat until it becomes liquid. 
2. Take the cheesecake out of the fridge and unlatch the sides of the springform pan. Transfer the cheesecake onto your serving plate or cake stand.
3. Pour the liquid Biscoff butter over the cheesecake and spread evenly on top. Sprinkle some crushed Biscoff cookies on top if desired. Slice and enjoy!