Crush Biscoff cookies into fine powder using a food processor or by placing them in a sealed bag and rolling with a rolling pin. Mix the cookie crumbs thoroughly with melted butter until the texture resembles wet sand

Press the mixture firmly and evenly into the bottom of a parchment-lined pan

Freeze the crust while preparing the filling to help it set

Mix room-temperature cream cheese with Biscoff spread using a spatula until completely smooth and lump-free

In a separate chilled bowl, whip cold heavy cream with sugar just until soft peaks form

Gently fold the whipped cream into the cream cheese mixture in batches until fully incorporated

Spread half of the filling evenly over the chilled crust

Place whole Biscoff cookies in a single layer over the filling

Carefully top with remaining filling and smooth the surface

Refrigerate for at least 8 hours, preferably overnight, for perfect setting

Before serving, drizzle with melted Biscoff spread for decoration and garnish the sides with crushed cookie crumbs and arrange extra cookies on top