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Make the Biscoff Cream Layer: In a large bowl, whip the heavy cream, ½ cup Biscoff cookie butter, powdered sugar, and vanilla until it begins to thicken. Add the softened cream cheese and whip again until smooth with no lumps.
Assemble the Cake: In a 9×13 deep dish, lay one even layer of Biscoff cookies. Warm some Biscoff cookie butter slightly (so it spreads easier) and spread a thin layer over the cookies. Add half of the whipped Biscoff cream mixture and spread evenly. Add another layer of Biscoff cookies on top. Spread another layer of warmed Biscoff cookie butter. Add the remaining Biscoff cream mixture and spread smoothly. Finish with a final layer of Biscoff cookie butter on top.
Optional Topping: Crush a few Biscoff cookies and sprinkle over the top for decoration.
Chill: Refrigerate for 4–6 hours, or preferably overnight for the best texture.
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