Crush the Biscoff cookies into fine crumbs using a food processor. If you don’t have one, place the cookies in a ziplock bag and crush them with a rolling pin.

Mix the crushed cookies with the melted butter until evenly combined.

Press the mixture firmly into the bottom of a 9-inch springform pan, using the back of a spoon to create a compact, even layer.

Place the crust in the refrigerator while you prepare the filling.

Melt the white chocolate in a microwave-safe bowl, heating in 20-second intervals, stirring each time, until smooth. Let it cool slightly.

In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.

Gently fold in the melted white chocolate, mixing until fully incorporated.

In a separate bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form.

Gently fold the whipped cream into the white chocolate mixture, using a spatula to keep the filling light and airy.

Pour the cheesecake filling over the chilled Biscoff crust.

Smooth the top with a spatula for an even finish.

Cover the cheesecake and chill in the fridge for at least 4 hours, or overnight for the best texture.

Once fully set, run a knife around the edges of the pan before removing the springform ring.

Decorate with extra crushed Biscoff cookies or white chocolate shavings for a beautiful finish.

Slice and serve chilled for the ultimate creamy dessert experience!