Prepare the Crust: Combine the Biscoff cookie crumbs and melted butter in a bowl, mixing until well coated. Press the mixture firmly into the bottom of a greased springform pan to form an even crust. Chill in the refrigerator for 10–15 minutes.

Make the Filling: In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth. Add the Biscoff spread and continue mixing until fully combined and creamy.

Assemble the Cheesecake: Spoon the filling onto the chilled crust, spreading it evenly with a spatula. Smooth the top for a clean finish.

Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours, or overnight for best results, to allow it to set.

Serve: Once set, remove the cheesecake from the springform pan and garnish with crushed Biscoff cookies or a drizzle of melted Biscoff spread if desired. Slice and serve chilled.