Crush approximately 20 Biscoff cookies into fine crumbs. Melt 7 tablespoons of unsalted butter and combine with cookie crumbs. Press ⅔ of the mixture into the bottom of a 9-inch springform pan.

In a bowl, beat 16 ounces of cream cheese and ½ cup of sugar until smooth. Gradually add ½ cup of cookie butter and 1 teaspoon of vanilla extract until fully incorporated.

In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Gently fold this whipped cream into the cheesecake mixture until fully combined.

Spread half of the creamy filling over the crust, sprinkle with cookie crumbs, then add the remaining filling evenly.

Cover the pan and chill in the refrigerator for at least 4-6 hours, preferably overnight.

Melt about ¼ cup of additional cookie butter and drizzle over the cheesecake before serving.