Line the bottom of an 8-inch (20 cm) springform pan or loose-bottom cake pan with parchment paper.

Add the Biscoff cookies to a food processor and pulse until they form fine crumbs. Add the melted vegan butter and pulse until combined. Firmly press the mixture into your prepared cake pan and set aside in the refrigerator.

Add the whipping cream to a large bowl (if using a hand mixer) or bowl of a stand mixer (with the whisk attachment). Whip until it reaches firm peaks and set aside.

In a separate bowl, add the cream cheese and Biscoff spread, then whip until it's smooth and creamy with no lumps. Add the powdered sugar, vanilla and salt and beat until well combined.

Add the whipped cream to the Biscoff mixture and fold until combined. Try to avoid overmixing because this will deflate the air in the whipped cream and make your cheesecake too soft. (note 3)

Spoon the cheesecake batter into your prepared cake pan. Cover and refrigerate for at least 4 hours, but ideally overnight.

Pour the melted Biscoff spread on top of the chilled cheesecake. Make sure the Biscoff spread isn't too hot otherwise it will melt the cheesecake. If you would like to pipe whipped cream on top, chill the cheesecake for 10 minutes to set the Biscoff topping, then decorate as desired. Just before serving, top with extra Biscoff cookies. (note 4 for decoration tips)

Store leftovers in an airtight container in the refrigerator for up to 5 days.