Prepare your springform pan. Flip the base of your 8-inch springform pan so that there isn't any lip on the bottom. This will make it easier to get the cheesecake out later.
Now spray it with non-stick spray and then line the bottom with a square sheet of parchment paper. There is no need to trim the parchment paper to fit. Just place a square sheet of parchment on the bottom and then clip in the sides.
Now line the sides with strips of parchment paper - this part is optional but does make it really easy to remove the cheesecake later.
Prepare your cookie crust. Add biscoff cookies to your food processor and process into crumbs.
Add melted butter and process again until well mixed.
Transfer the cookie crumbs to your prepared springform pan.
Take a measuring cup and use the base to press down on your cookie crust from the top, packing it in tightly and making the top really smooth.
Place the crust into the freezer while you work on your filling.
Prepare the cheesecake filling. Add the cream cheese, powdered sugar and vanilla extract to your stand mixer and beat until smooth.
Add in the biscoff cookie butter and beat it in until smooth.
Now add the heavy cream and beat in until it's thickened and has stiff peaks like whipped cream.
Spread the cheesecake filling out over the top of the cookie crust and smooth down.
Place into the fridge to set for at least 6-8 hours and preferably overnight.
When the cheesecake has set, use the parchment overhang to easily slide it from the springform pan onto your cake stand and then remove the parchment paper.
Decorate. Add biscoff cookie butter to a microwave safe bowl and microwave in 30-second intervals until melted. Drizzle over the top of your cheesecake and then sprinkle crushed biscoff cookies over the top.
Place back into the fridge for 10 minutes for the topping to set and then slice and serve.