Crush Biscoff cookies in a food processor until they resemble fine crumbs. Mix with melted butter until it looks like wet sand. Press firmly into a 9-inch springform pan and refrigerate.

Beat cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add Biscoff cookie butter, powdered sugar, and vanilla extract, mixing until combined and smooth.

Whip cold heavy cream on high speed until stiff peaks form, about 3-5 minutes. Gently fold whipped cream into the cream cheese mixture.

Spoon cheesecake filling over the crust, smooth the top, and cover with plastic wrap. Refrigerate for at least 6 hours or overnight.

Melt additional Biscoff cookie butter for about 10-15 seconds in a microwave-safe bowl. Drizzle over the cheesecake and sprinkle with crushed Biscoff cookies just before slicing.