In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Add the Biscoff cookie spread and powdered sugar to the cream cheese, mixing until well combined and smooth.

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

In a 9-inch springform pan, press half of the crushed Biscoff cookies evenly into the bottom to form the crust.

Pour the cheesecake filling over the crust and smooth the top with a spatula. Sprinkle the remaining crushed Biscoff cookies on top for garnish.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results, to allow it to set.

Once set, carefully remove the sides of the springform pan and slice the cheesecake into wedges to serve.