Prepare the Crust

• Pulse the Biscoff cookies in a food processor until fine crumbs form. Alternatively, crush them in a zip-top bag with a rolling pin. In a mixing bowl, stir the crumbs with the melted butter until evenly coated.
• Firmly press the mixture into the bottom of a prepared 9-inch pan. Place the pan in the freezer to firm up while you prepare the filling.

Make the filling

• In a large bowl, combine the room-temperature cream cheese, powdered sugar, vanilla, and instant pudding mix. Beat with an electric mixer until smooth and creamy.
• Add the Biscoff spread and sour cream to the bowl. Mix on medium speed until fully combined and no streaks remain.
• Pour in the cold heavy cream. Whip the mixture until it becomes thick and holds its shape. Tip: The mixture should be sturdy enough to stand on its own.
• Pour the filling over the chilled crust and smooth the top with a spatula. Cover and refrigerate for at least 5 hours (or overnight) until fully set.
• Gently release the cheesecake from the pan. Melt additional Biscoff spread until pourable, then spread it over the top using an offset spatula.
• Garnish the edges with crushed Biscoff cookies for an extra crunch. For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between each cut. Serve chilled and enjoy!