1. Start by preparing your crust. Combine the crushed Biscoff cookies with the melted butter in a bowl until the mixture resembles wet sand.
2. Press this mixture into the base of a 9-inch springform pan, ensuring it’s even and compact. Set aside in the fridge to firm up while you prepare the filling.
3. In a large bowl, beat the cream cheese until smooth and creamy. Add the Biscoff spread, powdered sugar, and vanilla extract, and mix until well combined.
4. Fold in the whipped cream gently, making sure not to deflate it. This keeps the filling light and airy.
5. Pour the filling over the prepared crust, smoothing the top with a spatula.
6. Refrigerate the cheesecake for at least 4 hours, or until fully set. This is the perfect time to tidy up those messy counters!
7. Before serving, top with extra Biscoff cookies for that added crunch and visual appeal.

These steps mirror my approach to cooking—simple, straightforward, and centered around creating something that brings joy.