The beauty of this recipe lies in its simplicity. Just like helping my abuela with her recipes, each step is straightforward yet rewarding.

1. Start by crushing the Biscoff cookies into fine crumbs. You can do this by placing them in a plastic bag and using a rolling pin or simply pulsing them in a food processor.
2. Combine the crushed cookies with melted butter in a bowl. Mix until the texture resembles wet sand.
3. Press this mixture into the base of a 9-inch springform pan, ensuring it’s evenly distributed. Refrigerate for about 15 minutes to set.
4. In a large mixing bowl, beat the cream cheese, Biscoff spread, powdered sugar, and vanilla extract until smooth and creamy.
5. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
6. Spread this filling evenly over the chilled crust, smoothing out the top with a spatula.
7. Refrigerate for at least 4 hours or until set. For best results, let it sit overnight.
8. Before serving, sprinkle extra crushed Biscoff cookies on top for added crunch and flavor.