Prepare a 9” springform pan by lining the bottom of the pan with a circle of parchment, and lightly spray the edges of the spring ring with non stick spray.

Crush 8 oz of biscoff cookies evenly into fine crumbs in a food processor or in a ziplock bag. Mix the crumbs with 6 tablespoons of melted butter. Press this mixture into the bottom of the pan, coming up the sides slightly. Refrigerate or freeze while you prepare the filling.

In a medium size mixing bowl, beat the cream cheese, cookie butter, sugar, salt, and vanilla together until smooth.

Gently fold in the Cool Whip, and spread evenly on top of the cookie crumb crust. Refrigerate for at least 4 hours or overnight until firm.

To serve, run a thin knife around the edge to loosen if needed, carefully and slowly release the spring, and remove the pan’s ring. Transfer cheesecake to a serving platter. Top with melted cookie butter and crushed cookie crumbs. You can also garnish with additional Cool Whip, and whole cookies.