no-bake biscoff cheesecake

Add the entire package of biscoff cookies to a food processor. Pulse until crumbs remain. Add the softened butter to the food processor and pulse until combined. Dump the mixture into a 10-inch springform pan (you can also use a smaller springform pan, or a regular cake pan).
Press the mixture along the bottom of the pan, and also about 1/2 inch up the sides. Transfer to the freezer while you make the cheesecake portion.
Add the cream cheese, sugar, and vanilla extract to a large bowl. Using a hand mixer or stand mixer, mix for 3-4 minutes, until totally combined. In a separate bowl, whip the heavy cream until stiff peaks form.
Add the whipped cream to the cream cheese mixture and gently fold it in until everything is combined. Pour the mixture on top of the crust that has been chilling. Use the back of a spoon or an offset spatula to evenly spread out the mixture across the pan.
Cover the pan with plastic wrap and transfer to the fridge for at least 4 hours or overnight to set up.
Once the cheesecake has chilled, remove it from the springform pan (if you used one). Add the biscoff cookie spread to a bowl and microwave for 30-60 seconds, until melted and smooth. Pour the melted biscoff spread in the center of the cheesecake. Use a spoon or offset spatula to spread it to the edges, letting some drip over.
Top with extra crushed biscoff cookies (optional) and transfer back to the fridge for 15 minutes for the biscoff spread to set. Slice, serve, and enjoy!