Crush Biscoff cookies into fine crumbs. Melt unsalted butter and combine with cookie crumbs. Press 2/3 of the mixture into the bottom of a springform pan and refrigerate for 30 minutes.

In a mixing bowl, beat cream cheese and sugar until smooth. Add cookie butter and vanilla extract, mixing until fully incorporated.

Gradually add chilled heavy cream into the cream cheese mixture while mixing on low. Increase speed to high and whip until thickened and soft peaks form.

Spread half of the fluffy filling over the crust. Sprinkle remaining cookie crumbs and top with the rest of the filling. Smooth out the top.

Cover and chill in the refrigerator for at least 6 hours or overnight.

Warm additional cookie butter and drizzle over cheesecake. Sprinkle with reserved cookie crumbs before serving.