Prep your pan. Line the base of a 9-inch (23 cm) springform pan with parchment. Lightly grease the sides or line with a strip of parchment for cleaner edges.

Make the crust. Crush 10–12 ounces (280–340 g) of Biscoff cookies in a food processor until fine. Stir in 6 tablespoons (85 g) melted butter until the crumbs look like wet sand.

Press and chill. Pour the crumbs into the pan and press firmly into an even layer, going slightly up the sides if you like. Use the bottom of a measuring cup to compact it. Chill for 15–20 minutes.

Whip the cream. In a cold bowl, whip 1 cup (240 ml) heavy cream to medium-stiff peaks. Do not overbeat. Refrigerate while you make the filling.

Beat the base. In a large bowl, beat 24 ounces (680 g) full-fat cream cheese until smooth and fluffy, about 1–2 minutes. Scrape down the bowl as needed.

Add flavor and sweetness. Beat in 3/4 cup (180 g) Biscoff spread, 1/2 cup (60 g) powdered sugar, 1 teaspoon vanilla, 1 tablespoon lemon juice, and a pinch of salt until combined and silky. If you like a touch more tang, blend in 1/4 cup (60 g) sour cream or Greek yogurt.

Fold in the cream. Gently fold the whipped cream into the Biscoff-cream cheese mixture in two additions. Stop as soon as the streaks disappear to keep the filling airy.

Fill the crust. Spoon the filling over the chilled crust. Smooth the top with an offset spatula. Tap the pan gently on the counter to release air bubbles.

Chill to set. Cover and refrigerate for at least 6 hours, preferably overnight. The longer chill helps clean, sharp slices.

Optional topping. For a glossy finish, warm 1/2 cup (120 g) Biscoff spread in the microwave in 10-second bursts until pourable. Spread over the set cheesecake and chill 30 more minutes.

Decorate and serve. Garnish with crushed cookies, cookie halves, or whipped cream swirls. Run a knife around the edge before releasing the springform. Slice with a hot, dry knife for neat wedges.