Line the base of an 8 or 9 inch springform pan with parchment paper. Set aside. For reference, I used an 8 x 3 inch springform pan.

Add the Biscoff cookies into a large ziplock bag. Press out any excess air and seal the ziplock bag close.

Use a rolling pin or something similar to crush the cookies into fine crumbs. Alternatively, add the cookies into a food processor and blend on high for 1 to 2 minutes to form cookie crumbs.

Add the cookie crumb mixture into the prepared springform pan. Use a flexible spatula or hand to press the mixture into an even layer. Transfer the springform pan into the freezer and let the crust set for 10 to 15 minutes.

In a large mixing bowl, add the softened cream cheese, Biscoff spread, 1/2 cup powdered sugar, and vanilla bean paste (or vanilla extract).

Using a hand held electric mixer set to medium high speed, mix the ingredients together into a smooth consistency, about 3 to 5 minutes or longer as needed. Set the Biscoff cheesecake aside.

In a separate medium mixing bowl, add the cold heavy whipping cream and the remaining 1/4 cup powdered sugar.

Using a hand held electric mixer set to high speed, whisk the cream mixture until soft peaks forms, about 2 to 3 minutes or longer as needed.

Gently fold in half of the whipped cream into the cheesecake mixture just until it is fully incorporated. Repeat process with the remaining half of the whipped cream.

Pour the melted Biscoff spread into the center of the cheesecake filling leaving a 1/4 inch gap from the edge of the pan. Transfer the pan onto the freezer to allow the Biscoff spread to set, about 5 to 10 minutes.

Retrieve the pan from the freezer. Add the remaining cheesecake mixture over the set Biscoff filling and gently smooth into an even layer.

If preferred, the Biscoff center filling can be omitted. Simply add all of the cheesecake mixture over the set crust and proceed to the next steps.

Directly cover the top of the cheesecake with plastic wrap. Transfer the cheesecake to the fridge to set for at least 6 to 8 hours but overnight is best.

Carefully remove the cheesecake from the pan and transfer to a serving platter or large plate.

In the center of the cheesecake, pour the melted Biscoff spread. Use an offset spatula to smooth into an even layer or create design of choice.

Decorate the edges of the cheesecake with a mix of crumbled and whole Biscoff cookies (optional) before cutting and serving.

If a softer cheesecake consistency is preferred, let the cheesecake sit at room temperature for 10 to 15 minutes after decorating before serving. Enjoy!