Pulse Biscoff cookies in a food processor until fine crumbs form. In a mixing bowl, combine the crumbs with melted butter and press into the bottom of an 8-inch springform pan.

Beat softened cream cheese with sugar and Biscoff spread in a large mixing bowl until smooth. Gradually pour in the heavy cream while mixing until fluffy.

Pour the cheesecake filling over the crust, smooth the top with a spatula, and drizzle melted cookie butter on top.

Refrigerate for at least 6 hours, or overnight. If in a rush, freeze for 4 hours but thaw in the fridge before slicing.

Release the springform pan and slice the cheesecake into wedges. Garnish each slice with whipped cream and an extra Biscoff cookie.