Making this cheesecake is as simple as a walk in the park. Here’s how to whip it up:

1. Start by mixing the Biscoff cookie crumbs with the melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust. Place it in the fridge to set while you work on the filling.
2. In a large bowl, beat the softened cream cheese until smooth and creamy. This is where you can let go of any stress—mixing is therapeutic!
3. Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice to the cream cheese. Mix until everything is well combined and the mixture is smooth.
4. Gently fold in the whipped topping. Take your time here; you want to keep it light and fluffy.
5. Pour the filling over the prepared crust, smoothing the top with a spatula.
6. Refrigerate for at least 4 hours, but overnight is even better. This is when the magic happens and the flavors meld together.

And there you have it—your very own No Bake Biscoff Pumpkin Cheesecake!