Prepare the pan by lining a 9x13-inch baking pan with parchment paper and greasing it lightly.

In a food processor, blend Biscoff cookies until fine crumbs. Melt butter and mix with crumbs, then press into the pan. Chill for 30 minutes.

Beat softened cream cheese in a mixing bowl until smooth. Gradually sift in powdered sugar, then add cookie butter, vanilla, and salt.

In a separate bowl, beat heavy whipping cream with granulated sugar until stiff peaks form. Be careful not to over-whip.

Gently fold whipped cream into the cream cheese mixture until well combined. Spread the mixture over the chilled crust.

Drizzle warmed Biscoff spread over the filling, swirled for a decorative finish. Cover with plastic wrap and refrigerate for at least 4 hours.