Mix 2 cups of Biscoff cookie crumbs with 1/2 cup of melted unsalted butter in a medium bowl until fully combined. Press into the bottom of a 9-inch springform pan.

Bake the crust in a preheated oven at 350°F (175°C) for 10 minutes. Allow to cool completely.

In a large mixing bowl, beat together 16 ounces of softened cream cheese and 3/4 cup of granulated sugar until smooth. Gradually add 1 cup of heavy cream and 1 teaspoon of vanilla extract.

Pour the filling over the cooled crust, smooth the top, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.

Before serving, garnish with crushed Biscoff cookies and drizzle with chocolate if desired. Slice and enjoy!