Make the crust: Add the Biscoff cookies to a food processor and pulse until they turn into fine crumbs. Melt the butter and stir it into the crumbs until everything is evenly coated and holds together like damp sand.

Press into the pan: Pour the crumb mixture into an 8-inch springform pan. I like to use the back of a metal measuring spoon to press the crumbs firmly into the bottom and slightly up the sides — it gives you a nice even base without getting your hands messy.

Create the cookie border: Take a few extra cookies and stand them upright around the inside edge of the pan to make a decorative cookie border. No baking, but all the wow factor.

Set aside and make the filling: In a mixing bowl, use an electric hand mixer to whip the cream cheese, sugar, and cookie butter together until smooth and creamy.

Whip it up: Pour in the heavy cream and continue mixing until the filling is light, fluffy, and fully combined. It should be thick enough to hold its shape but still super creamy.

Assemble the cheesecake: Spoon the filling over the crust and spread it out evenly with a spatula.

Add the topping: Melt ½ cup of cookie butter in the microwave for 30–45 seconds, or until pourable. Drizzle it over the top and gently spread it into an even layer.

Chill to set: Place the cheesecake in the fridge for at least 6 hours, or pop it in the freezer for 4 hours if you’re short on time.

Slice and serve: Once set, remove the cheesecake from the pan and slice into pieces. I love topping each slice with a dollop of whipped cream, a cookie piece, and an extra drizzle of melted cookie butter — because why not?