Preheat oven to 350°F. Combine crushed Biscoff cookies with melted butter. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.

In a large bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until combined.

In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.

Add Biscoff spread to the cream cheese mixture and fold until combined. Pour over the cooled crust and smooth the top.

Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.