Start by making the crust: pulse biscoff cookies in a food processor until fine crumbs form.
While the food processor is working, gradually add the melted butter.
Transfer the crumbs into a prepared 8-inch cake pan, pressing evenly and firmly into the pan.
Meanwhile, into a small bowl, add the gelatin powder and water and let it soak for 10 minutes.
In a big mixing bowl, add the room temperature cream cheese and mix with an electric hand mixer until the cream cheese is creamy.
Add the biscoff spread and whip it until the cream cheese and the biscoff spread is fully combined.
In a separate medium-sized mixing bowl, add the heavy cream, powder sugar, and vanilla extract and whip with an electric hand mixer until medium to stiff peaks form.
Lightly fold the whipped cream into the cream cheese mixture until the mixture is well combined and creamy.
Melt the firmed gelatin in the microwave for 10 seconds and add it to the mixture.
Pour the creamy mixture into the pan and smooth out the tops. Place the pan in the fridge to firm up for at least 5 hours.
Release the cheesecake from the pan and top the cheesecake with melted biscoff spread with an offset spatula, we like adding drips around the edges of the cake.
Then sprinkle biscoff cookie crumbs around the edges of the cake and place a whole cookie in the middle. (see in the video)