Follow these simple steps to craft your masterpiece Biscoff Cheesecake:

1. Prepare the Cookie Crust: In a food processor, crush the Biscoff cookies until they resemble fine crumbs.
2. Combine with Butter: In a bowl, mix the crumbs with melted butter until well combined.
3. Press into Pan: Firmly pack the crumb mixture into the bottom of a 9-inch springform pan. Use the back of a measuring cup to ensure it is compact. Set aside.
4. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
5. Add Sweetness: Gradually add the powdered sugar, mixing until fully combined and there are no lumps.
6. Incorporate Biscoff Spread: Add the Biscoff spread and continue to beat until the mixture is fluffy and smooth.
7. Whip Cream: In another bowl, whip the heavy cream until stiff peaks form.
8. Fold Together: Gently fold the whipped cream into the cream cheese mixture. Be careful not to deflate the whipped cream.
9. Transfer to Crust: Pour the cheesecake mixture over the prepared cookie crust. Use a spatula to smooth the top.
10. Chill: Cover the pan with plastic wrap and refrigerate for at least 4 to 6 hours, or overnight for best results.
11. Serve: Remove the cheesecake from the springform pan. Garnish with additional crushed Biscoff cookies if desired.

These straightforward instructions will guide you in creating a delicious Biscoff Cheesecake that’s sure to impress!