Prepare the Crust:

• Crush 250g of Biscoff cookies into fine crumbs.
• Mix the crumbs with 100g of melted butter until well combined.
• Press the mixture into the bottom of a 9-inch springform pan evenly.
• Arrange whole Biscoff cookies vertically around the inside edge of the pan.
• Chill in the refrigerator for about 30 minutes.

Make the Filling:

• Preheat the oven to 160°C (320°F).
• In a large bowl, beat 400g of cream cheese and 100g of sugar until smooth.
• Add 1 tsp of vanilla extract and mix well.
• Gradually add 200ml of heavy cream, continuing to beat until incorporated.
• Add the eggs one at a time, beating well after each addition.
• Pour the cream cheese mixture over the chilled crust.

Bake the Cheesecake:

• Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
• Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.

Add the Biscoff Topping:

• Heat 200g of Biscoff spread in a microwave until just melted (about 30 seconds).
• Pour the melted spread over the chilled cheesecake and spread evenly with a spatula.
• Chill the cheesecake again until the topping is firm.