Step 1: Prepare the Biscoff Cookie Crust

1. Crush the Cookies – Process Biscoff cookies in a food processor or crush them in a ziplock bag with a rolling pin.
2. Mix with Butter – In a bowl, combine crushed cookies with melted butter and sugar.
3. Press into Pan – Transfer mixture into a 9-inch (23cm) springform pan and press firmly to form the crust.
4. Chill – Refrigerate for at least 30 minutes to set.

Step 2: Make the Cheesecake Filling

1. Beat the Cream Cheese – In a large bowl, beat the softened cream cheese until smooth.
2. Add Biscoff Spread & Sugar – Mix in the Biscoff spread, powdered sugar, vanilla extract, and lemon juice.
3. Whip the Heavy Cream – In a separate bowl, whip the heavy cream until stiff peaks form.
4. Combine Mixtures – Gently fold the whipped cream into the Biscoff mixture until smooth and fluffy.

Step 3: Assemble & Chill

1. Spread the Filling – Evenly spread the cheesecake filling over the prepared crust.
2. Smooth the Surface – Use a spatula to level the top.
3. Chill for At Least 6 Hours – For the best texture, refrigerate overnight.

Step 4: Add the Topping

1. Drizzle Melted Biscoff Spread – Slightly warm the spread and drizzle over the cheesecake.
2. Garnish – Sprinkle crushed Biscoff cookies and add whipped cream if desired