Prepare the Biscoff Crust: Grease and line a springform pan with parchment paper. Crush the Biscoff cookies into thin crumbs. Combine the crumbs with melted butter until well-mixed. Press the mixture into the prepared pan, forming an even base. Refrigerate for at least 1 hour.

Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with lemon juice until smooth. Melt the Biscoff spread in the microwave for 20-60 seconds until pourable. Add the melted spread and vanilla to the cream cheese mixture, beating until well combined. In a separate bowl, whip the heavy cream until its soft. Gently fold the whipped cream into the Biscoff cream cheese mixture.

Assemble and Chill: Pour the cheesecake filling over the chilled crust, smoothing the top with an offset spatula. Refrigerate for at least 4 hours, preferably overnight.

Decorate: Remove the cheesecake from the pan and transfer to a serving plate. Melt the Biscoff spread for the topping in the microwave for 30-60 seconds until pourable. Pour the melted spread over the top of the cheesecake, quickly spreading it with an offset spatula before it sets. Create drips around the sides by piping or spooning the melted spread over the edges. Sprinkle crushed Biscoff cookies around the top edge for garnish.