Line an 8x8-inch baking pan with parchment paper.

Mix the Biscoff cookie crumbs with the melted butter until evenly coated.

Press the crumb mixture firmly into the bottom of the prepared pan and refrigerate for 20 minutes.

In a large bowl, beat the softened cream cheese until smooth.

Add the Biscoff cookie butter, powdered sugar, and vanilla extract. Beat until creamy and fully combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Fold the whipped cream gently into the cheesecake mixture until smooth and fluffy.

Spread the filling evenly over the chilled crust.

Microwave the remaining Biscoff cookie butter for 15 to 20 seconds until pourable.

Pour the melted cookie butter over the cheesecake and spread into an even layer.

Decorate with Biscoff cookies and crushed cookie crumbs.

Cover and refrigerate for at least 6 hours or overnight until completely set.

Lift the cheesecake from the pan using the parchment paper and slice into bars before serving.