Place Biscoff cookies in a food processor. Pulse until cookies turn into crumbles. Add melted butter and pulse until mixture feels sandy. (You can also do this by hand by placing in a plastic bag and mashing with something heavy). Pour crumbs into an 8" or 9" springform pan and press crumbs onto the bottom and 1" up the sides of the pan. Place in freezer for about 20 minutes.

Meanwhile, in a stand mixer with paddle attachment, mix cream cheese and sugar together until light and fluffy (about 3-5 minutes...you can't over mix this). Add in sour cream and Biscoff cookie spread until just combined. Place bowl aside.

In another bowl, beat whipping cream until still peaks form. Gently fold whipping cream into cream cheese mixture with a spatula until combined (don't just fix because you want to keep it light and fluffy). Pour filling into crust and smooth out the top. Place in the refrigerator to cool for 5-6 hours or overnight.

Once set, melt Biscoff cookie spread in the microwave and pour over the top of the cheesecake (you want spread to be melted but not hot). Place back int he refrigerator to firm up, about 30 minutes.

With a whisk attachment, beat whipping cream until it starts to thicken. Add powdered sugar and mix until stiff peaks form. Add whipped cream to a pastry bag with a favorite tip and pipe on the cheesecake. Alternatively, you could garnish with extra Biscoff cookies.