2 1⁄2 cups Biscoff cookie crumbs (about 22 cookies) 5 tbsp melted butter For the filling: 16 oz cream cheese, softened 1⁄2 cup powdered sugar 1⁄3 cup smooth Biscoff cookie spread 1 tsp vanilla extract 1 cup heavy whipping cream For the topping: 1⁄2 cup Biscoff cookie spread 1 tbsp heavy cream
Lightly grease a 9-inch springform pan with nonstick cooking spray. In a bowl, mix Biscoff crumbs and melted butter. Press firmly into the bottom and up sides of pan. Refrigerate while making filling.
In a large bowl with electric mixer, beat cream cheese and powdered sugar until smooth. Beat in 1⁄3 cup Biscoff spread and vanilla. In separate bowl, whip cream to stiff peaks then gently fold into cream cheese mixture. Pour filling over crust, smooth top with spatula.
For topping, mix together 1⁄2 cup Biscoff spread and 1 tbsp cream until smooth. Swirl topping over cheesecake.
Refrigerate cheesecake at least 5 hours and up to overnight until set. Remove springform sides before slicing.
Garnish with extra Biscoff crumbs if desired. Store covered in refrigerator.