Combine the crushed Biscoff cookies with melted unsalted butter in a bowl until well-coated. Reserve one-third for topping and pack the remainder into a 9-inch springform pan. Refrigerate for 30 minutes.

In a separate bowl, beat the cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.

Blend in the cookie butter and vanilla extract until fully incorporated, ensuring a smooth mixture.

Whip the cold heavy cream on high speed until soft peaks form, about 3-4 minutes. Be careful not to over-whip.

Gently fold the whipped cream into the cream cheese mixture until fully combined and no streaks remain.

Spread half of the filling over the chilled crust and sprinkle reserved cookie crumbs on top.

Add the remaining filling and smooth the top. Avoid mixing with the crust below.

Cover with plastic wrap and chill for at least 4 hours, or overnight for best results.

Melt additional cookie butter and drizzle over the cheesecake before serving.

Optionally garnish with extra cookie crumbs around the edges. Slice and serve chilled.