Crush approximately 24 Biscoff cookies into fine crumbs. Combine with 5 tablespoons of melted unsalted butter until resembling wet sand. Press into a 9-inch springform pan.

Pour 1 cup of cold heavy whipping cream into a mixing bowl and beat on medium-high speed until soft peaks form, about 3-5 minutes. Set aside.

In a large bowl, combine 8 oz of cream cheese and ½ cup of Biscoff spread. Beat on medium speed until smooth, about 2-3 minutes. Gradually add ½ cup of powdered sugar until fully incorporated.

Gently fold in the whipped cream in two parts, maintaining airiness.

Pour the filling over the crust and smooth the top. Refrigerate for at least 6 hours, or overnight.

Run a knife around the edges to release the cheesecake, slice, and serve chilled, garnished with crushed Biscoff cookies.