Preheat the oven to 450F
Combine the soft cream cheese, sugar, and eggs and mix until completely combined
Add the cornstarch and flour
Pour in the melted biscoff, vanilla and mix
Add in the heavy cream until fully combined and smooth
Pour the batter through a strainer into a loaf pan or an 8 inch round pan lined with parchment paper
Bake for about 30-35 minutes until jiggly in the center and dark on top
Allow the cake to cool completely before placing it in the refrigerator overnight
Combine softened cream cheese, heavy cream, and powdered sugar until fully combined and whipped
Decorate with biscoff spread, whipped cream mixture, and crushed cookies
