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Blend Biscoff cookies (or spiced cookies/graham crackers) in a food processor until fine crumbs form.
In a bowl, combine crumbs with melted butter and a spoonful of Biscoff spread until the texture resembles wet sand. Adjust butter as needed.
Firmly press the mixture into a springform pan, building up the sides first, then the base. Freeze for at least 15-20 minutes to set.
Work the room-temperature cream cheese until smooth. Split the vanilla bean, scrape seeds into the cream cheese, and mix well.
Fold in Biscoff spread until fully combined.
In another bowl, beat heavy cream (35% fat or higher) with powdered sugar to soft peaks (peaks should gently droop). Avoid overwhipping!
Fold whipped cream into the cream cheese mixture in two batches, using a spatula. Stop once just combined to prevent graininess.
Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
Chill for at least 8 hours (or overnight) for the best texture. For a quicker set, freeze for 4-5 hours.
Microwave Biscoff spread until runny, then drizzle over the cheesecake. Tilt the pan to spread it. Let set for 5 minutes.
Release the springform and cut into slices. Serve cold.