Add the biscoff cookies to a food processor and pulse until fine crumbs form.

Pour the melted butter over the crumbs and mix with a spatula until combined.

Grab a 7-inch springform pan and line the sides with whole biscoff cookies.

Pour the crumb mixture into the pan and use the back of a glass or spatula to press it down firmly.

Place the pan in the refrigerator for 15 minutes to set.

In a large mixing bowl, add cream cheese, powdered sugar, and Biscoff cookie butter.

Use an electric mixer to beat until smooth and creamy.

Add heavy cream and vanilla essence to the mix and beat again until thickened.

Take the chilled crust out of the fridge and pour the cheesecake filling over it.

Use a spatula to smooth the top evenly and gently tap to remove any air bubbles.

Cover and refrigerate the cheesecake overnight or at least for 6 hours.

Pour the melted biscoff cookie butter over the cheesecake and spread it evenly.

Refrigerate again for at least 30 minutes or until the topping is set.

Release the springform pan and slice into the rich, creamy layers of your easy and delicious no-bake biscoff cheesecake!