Mix the crushed Biscoff cookies with the melted butter until the crumbs are moistened.
Press the mixture into the bottom of a 9-inch springform pan.
In a large bowl with a hand mixer, or in the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese on medium speed until smooth.
Add the powdered sugar and mix on low speed until incorporated (scraping down the sides of the bowl).
Mix in the cookie butter on low speed until well combined.
Fold in the whipped cream with a rubber spatula just until incorporated.
Pour the cheesecake filling over the prepared base and smooth out the top of the cheesecake.
Chill the cheesecake in the fridge for about 2-3 hours and then in the freezer for about 4-5 hours to set.
Slice, garnish with a dollop of whipped cream, a drizzle of cookie butter, and some crumbled Biscoff cookies.
Notes
To make this cheesecake a day or two ahead of time, chill it in the fridge until 3-4 hours before ready to serve. Chill in the freezer for the last 3-4 hours before serving to set well.