Let’s assemble this decadent Biscoff cheesecake layer by layer:

1. Prepare the Crust:

• (Ignore the oven preheating instruction in the original text if treating as fully no-bake). Lightly spray a 9-inch springform pan with nonstick cooking spray (optional, but helps).
• Place Biscoff cookies in a food processor and pulse until fine crumbs form. (Alternatively, place cookies in a sealed bag and crush with a rolling pin). Measure out 2 cups of crumbs.
• In a medium bowl, combine the 2 cups of Biscoff cookie crumbs and the melted salted butter. Stir until all crumbs are evenly moistened.
• Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of the prepared springform pan. Use the bottom of a glass or measuring cup to pack it tightly.
• Chill the crust in the refrigerator (or freezer for 15-20 mins) while preparing the filling.

2. Make the Cheesecake Filling:

• In a large mixing bowl, beat the room temperature cream cheese and granulated sugar together with an electric mixer on medium speed until completely smooth, creamy, and free of lumps.
• Beat in the vanilla extract until combined.
• Add the 1 cup of prepared whipped cream (already whipped to stiff peaks) OR the 8 ounces of thawed whipped topping (Cool Whip). Using a rubber spatula, gently fold the whipped cream/topping into the cream cheese mixture until just combined and no streaks remain. Do not stir vigorously or use the mixer for this step, as it will deflate the filling.

3. Assemble the Cheesecake:

• Remove the chilled crust from the refrigerator/freezer.
• Spread the cheesecake filling evenly over the prepared Biscoff crust. Smooth the top with the spatula.

4. Chill Until Set:

• Cover the springform pan tightly with plastic wrap.
• Refrigerate the cheesecake for at least 4 hours, or preferably overnight (6-8 hours), until the filling is completely firm and set. This chilling time is crucial for structure.

5. Prepare and Add Cookie Butter Topping:

• Once the cheesecake is fully set, prepare the topping. Gently melt the Biscoff cookie butter in a microwave-safe bowl in short intervals (15-20 seconds), stirring in between, until smooth and pourable but not hot. (Alternatively, melt gently over a double boiler).
• Stir the caramel sauce into the melted cookie butter until well combined. Let the mixture cool slightly for a few minutes so it’s not hot when poured onto the cold cheesecake.
• Carefully remove the outer ring of the springform pan from the set cheesecake.
• Pour the slightly cooled cookie butter-caramel topping over the cheesecake, spreading it evenly to the edges with an offset spatula or the back of a spoon.

6. Garnish and Serve:

• Arrange whole Biscoff cookies around the edge or on top of the cheesecake for decoration. Sprinkle with additional crushed Biscoff cookies, if desired.
• Chill briefly (15-30 minutes) to help the topping set slightly, or serve immediately. Slice with a sharp knife, wiping clean between cuts. Keep refrigerated.

A stunning no-bake dessert ready after chilling