In a medium bowl, combine the crushed Biscoff cookies and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place in the refrigerator to chill while preparing the filling.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Drizzle the melted Biscoff spread into the cream cheese mixture and fold gently to create a marbled effect. If desired, add ground cinnamon for extra flavor.

Pour the cheesecake filling over the chilled crust and spread it evenly. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or until set.

Before serving, top the cheesecake with extra Biscoff cookies and a drizzle of melted Biscoff spread. Remove the sides of the springform pan and slice into wedges.