Line the bottom of a 9-inch springform pan with a parchment circle.

Line the inside circumference with a tall parchment collar.

Process 225 g Biscoff cookies and the salt to fine crumbs.

Add the 57 g melted butter and pulse until evenly moistened.

Press evenly and firmly across the bottom only of the prepared pan.

Freeze until completely firm.

Process the 200 g Biscoff into crumbs and transfer to a bowl.

Place the 70 g freeze-dried peaches in a zip-top bag and crush with a rolling pin.

Combine the peaches with the Biscoff crumbs, salt and 38 g melted butter and set aside.

Crush or process about 40 g of the 50 g freeze-dried peaches into powder.

Crush the remaining 10 g by hand or with a rolling pin into small pieces.

Transfer the tempered half-gallon of vanilla ice cream to a chilled large mixing bowl.

Gradually sprinkle the peach powder over the ice cream while folding with a sturdy spatula.

Add the small peach pieces and continue folding only until evenly distributed.

Spread half of the peach ice cream over the thoroughly frozen Biscoff crust.

Dollop half of the half-pint jar of peach-bourbon jam evenly across the surface.

Make several shallow passes through the ice cream to create ribbons of jam.

Sprinkle approximately one-third of the peach-Biscoff crunch over the layer.

Gently spread it over the first crunch layer.

Sprinkle another one-third of the peach-Biscoff crunch evenly over the vanilla.

Spread the remaining peach ice cream over the vanilla/crunch layer.

Dollop the remaining half jar of peach-bourbon jam over the surface and lightly swirl it through the ice cream.

Cover the top with the remaining peach-Biscoff crunch.

Place the cake directly into the freezer, uncovered.

Once thoroughly frozen, cover well for storage.

Remove the cake from the freezer 15 minutes before serving.

Release the springform ring and gently peel away the parchment collar.

Transfer the cake from the springform base, removing the bottom parchment if desired.

After approximately 15 minutes at room temperature, cut cleanly and enjoy.