Place the Biscoff cookies in a blender or food processor and blend until they turn into fine crumbs. Measure out 1 ½ cups of the crumbs.

In a bowl, mix the cookie crumbs with the melted butter until well combined.

Pour the crumb mixture into an 8-inch springform pan. Press it down firmly and evenly to cover the entire bottom of the pan. Use the back of a spoon or your fingers to make it smooth and compact.

In a mixing bowl, combine the cream cheese and sugar. Beat with an electric mixer on medium speed for 1 to 2 minutes, until the mixture is smooth and fluffy.

Add the cookie butter to the cream cheese mixture and continue to beat for another 1 to 2 minutes until well combined. Be sure to scrape down the sides of the bowl with a spatula.

Pour in the heavy cream. Beat the mixture on medium speed for 2 to 3 minutes, until it becomes semi-fluffy and well combined.

Spread the cheesecake filling over the prepared crust in the springform pan. Use a spatula to smooth it into an even layer.

Cover the pan with plastic wrap or aluminum foil and place it in the refrigerator. Chill for at least 6 hours, or preferably overnight, to allow the cheesecake to set.

Once the cheesecake has set, melt the remaining ½ cup of cookie butter in the microwave. Heat it in short bursts, stirring in between, until it becomes runny.

Drizzle the melted cookie butter over the top of the cheesecake and spread it evenly.

Return the cheesecake to the refrigerator for a few minutes to let the topping set.

Once the topping is set, remove the cheesecake from the refrigerator. Carefully release it from the springform pan.

Slice and serve your delicious no-bake Biscoff cheesecake. Enjoy!