Begin by pre-crushing the Biscoff cookies in a food processor until they have a fine, sand-like consistency.

Melt the butter in a microwave for about 30 seconds until completely liquid, then combine with the cookie crumbs.

Press this mixture firmly into the base of a springform pan to form an even crust.

Place it in the refrigerator while you prepare the filling, allowing it to set.

In a large mixing bowl, use an electric mixer to cream together the softened cream cheese and the sweetened condensed milk for about 2-3 minutes until smooth.

Gently fold in the thawed whipped topping using a spatula to maintain its airy texture.

Stir in the crushed Biscoff cookies gently until evenly distributed throughout the mixture.

Carefully pour the cheesecake filling into your prepared crust, spreading it out evenly with a spatula.

Drizzle melted cookie butter in a circular motion across the filling's surface and swirl it in for a marbled effect.

Place the assembled cheesecake in the refrigerator, covering it loosely with plastic wrap, to chill for 2-4 hours until set.

Remove the cheesecake from the refrigerator and loosen the edges of the springform pan before serving.

Garnish with an extra scoop of whipped topping and halved Biscoff cookies before slicing into pieces.