Prepare the crust

1. Crush the Biscoff cookies in a food processor until fine.
2. Combine the crumbs with melted butter until the mixture reaches a wet sand-like consistency.
3. Press the mixture evenly into the bottom of a 20 cm x 20 cm (8 in x 8 in) square pan with a detachable bottom. Chill in the fridge while preparing the filling.

Make the cheesecake filling

1. In a mixing bowl, soften the cream cheese at room temperature.
2. Gently fold in Biscoff spread using a spatula. Avoid using a whisk to prevent over-aerating the mixture.
3. In a separate cold bowl, whip the heavy cream to soft peaks.
4. Carefully fold the whipped cream into the cream cheese mixture until fully incorporated, keeping it light and airy.

Assemble the cheesecake

1. Pour the filling over the chilled cookie crust and smooth the top with a spatula.
2. Refrigerate for at least 8 hours, or overnight, to allow the cheesecake to set properly.

Decorate

1. Warm the Biscoff spread slightly until runny.
2. Pour it over the set cheesecake and tilt the pan to cover evenly—do not spread with a spatula.
3. Chill in the refrigerator for about 10 minutes until the top sets with a smooth, matte finish.

Serve

1. Using a long bread knife, cut the cheesecake into 9 squares. For clean cuts, dip the knife in warm water and wipe it dry between each cut.
2. Each square will be approximately 2 2/3 in x 2 2/3 in (6.6 cm x 6.6 cm).
3. Serve chilled and enjoy!