Crush 200g of Biscoff cookies into fine crumbs. Melt 100g of unsalted butter and combine it with the crumbs. Press this mixture into the bottom of a springform pan and refrigerate for 30 minutes.

Beat 400g of cream cheese and 100g of sugar on medium speed for 2-3 minutes. Add 180g of Biscoff cookie butter and 1 tsp of vanilla extract, mixing until smooth.

In a separate bowl, whip 240ml of heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Spoon half of the filling onto the crust, spreading evenly. Sprinkle some reserved crumb mixture on top, then pour the remaining filling and smooth the surface.

Cover with plastic wrap and refrigerate for at least 6 hours or overnight to set.

Melt an additional 100g of Biscoff cookie butter and pour over the cheesecake. Garnish with cookie crumbs if desired before serving.