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Preheat oven to 325°F. Grease a 9-inch springform pan.
Make the crust: Crush the Biscoff cookies into fine crumbs. Mix the cookie crumbs with the melted butter until well combined. Press the mixture into the bottom and slightly up the sides of the prepared springform pan.
Make the filling: In a large bowl, beat the cream cheese with a hand mixer until light and fluffy. Gradually add in the sugar and beat until smooth. Add the eggs one at a time, beating well after each addition. Stir in the heavy cream, chai spice mix, and vanilla extract until fully incorporated.
Pour the filling into the prepared crust. Bake for 55-65 minutes, until the center is almost set. Turn off the oven and let the cheesecake remain in the oven for an additional 1 hour.
Remove the cheesecake from the oven and let cool completely on a wire rack. Refrigerate for at least 4 hours or overnight before serving.