Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.

In a medium bowl, combine the Biscoff cookie crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared springform pan to form a crust. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing until well combined.

Add the eggs one at a time, mixing on low speed until just incorporated after each addition. Be careful not to overmix.

Pour the cheesecake batter over the cooled crust in the springform pan.

Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely.

In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold in the Biscoff spread until combined.

Spread the whipped Biscoff cream over the chilled cheesecake. Garnish with chocolate shavings or additional Biscoff cookies if desired.

Slice and serve chilled.