In a medium bowl, combine Biscoff cookie crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Chill in the refrigerator for 10 minutes.

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

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

Spoon the cheesecake filling over the chilled crust, smoothing the top with a spatula. Drizzle the Biscoff spread on top and use a knife to create a swirl pattern if desired.

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

To serve, carefully remove the sides of the springform pan. Slice and enjoy!