Finely crush 24 Biscoff cookies using a food processor or a rolling pin and set aside.

Melt 4 tablespoons of unsalted butter and mix with the crushed cookies until it resembles wet sand. Press into a 9-inch springform pan and refrigerate for 15-20 minutes.

Beat 16 ounces of softened cream cheese in a bowl until smooth, then gradually add 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Mix until well combined.

Whip 1 cup of heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.

Warm 1/2 cup of Biscoff spread in the microwave, then drizzle into the mixture and fold gently to create a marbled effect.

Pour the filling over the chilled crust and smooth the top. Cover and refrigerate for at least 4 hours to set.

Before serving, top with additional crumbled Biscoff cookies and drizzle with remaining melted Biscoff spread.