Place the 30 Biscoff cookies in a food processor and pulse until they turn into a fine powder. If you don't have a food processor, place the cookies in a large zip-lock bag and crush them with a rolling pin until finely ground.

In a medium-sized bowl, combine the Biscoff crumbs, brown sugar, and melted butter. Mix until the crumbs are evenly coated.

Lightly spray a 9-inch springform pan with cooking spray. Press the mixture into the bottom and slightly up the sides of the pan. Use the bottom of a measuring cup to pack it as tightly as possible. Freeze the crust for 10–20 minutes while preparing the filling.

Using a hand mixer or a stand mixer with a whisk attachment, whip the cold heavy cream until stiff peaks form (about 4–5 minutes). Set aside.

In another bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed.

Add the confectioners’ sugar, sour cream, and vanilla extract. Beat on medium-high speed for 2–3 minutes until fully combined and smooth. Ensure there are no lumps.

Gently fold the whipped cream into the cream cheese mixture using a silicone spatula. Combine slowly to retain the air in the whipped cream.

Remove the crust from the freezer and spread half of the filling evenly over it using an offset spatula to smooth the top.

Carefully pour half of the melted Biscoff spread into the middle of the filling. Use the back of a spoon to gently spread the Biscoff spread towards the edges of the cheesecake.

Spread the remaining cheesecake filling on top of the Biscoff spread.

Pour the remaining half of the melted Biscoff spread on top and evenly spread across the cheesecake.

Cover the cheesecake tightly with plastic wrap and refrigerate for at least 6–8 hours, preferably overnight (about 12 hours), for the best set.

When ready to serve, carefully run a knife around the edges of the cheesecake to release it from the pan. Remove the sides of the springform pan.

In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Top the cheesecake with the whipped cream, and sprinkle with a few extra Biscoff crumbs. I used Wilton 8B to pipe along the border!

Serve immediately and enjoy! Don’t let the cheesecake sit out too long to maintain its texture.