Add biscoff cookies to a food processor and blend until they turn into fine crumbs. Mix the crumbs with melted unsalted butter until the mixture looks like wet sand. Press this firmly into your springform pan, first on the sides, then on the bottom. Pop it in the freezer while you make the filling.

In a bowl, work the cream cheese with a spatula until it’s super smooth and creamy. Then add the biscoff spread and combine again until it’s perfectly blended.

In a separate clean and dry bowl, whisk the heavy whipping cream and powdered sugar until soft peaks form.

Carefully fold the whipped cream into the cream cheese mixture using a spatula. Be gentle and don’t overmix or the texture will change.

Pour the cheesecake filling into the prepared crust and smooth the top with your spatula. Freeze for 3 to 4 hours until it sets. Or leave it in the fridge overnight. 

About 20 minutes before serving, microwave the pistachio cream until it’s runny. Pour it over the cheesecake and tilt the pan to spread the topping evenly. Put it back in the freezer to set.

Slice your cheesecake, serve, and enjoy. Store leftovers in a glass container in the fridge for up to 4 days or freeze for up to 2 months. Thaw overnight in the fridge before enjoying again.