Step 1

Place the biscoff cookies into a food processor or blender. Pulse/process until the cookies are in fine crumbs. Add the cookie crumbs and the melted butter into a mixing bowl, and stir until combined well and the mixture resembles wet sand.

Step 2

Firmly press the cookie crust mixture into the bottom and up the sides of a 9- inch pie plate. Cover the pie plate with a lid, plastic wrap, or aluminum foil, and place the crust in the freezer for 1 hour to set.

Step 3

In a large mixing bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, beat together the cream cheese and cookie butter until light and fluffy.

Step 4

Add in the powdered sugar and beat until well combined.

Step 5

Add in the Cool Whip and vanilla extract and beat on low speed just until combined thoroughly.

Step 6

Evenly spread the cookie butter mixture into the pie crust and smooth out the top. Cover the pie with a lid or plastic wrap, and place it in the fridge for at least 4 hours, or up to overnight is even better.

Step 7

When ready to serve, garnish the entire pie (or garnish individual slices) with additional whipped cream or Cool Whip, biscoff cookie crumbles, and warmed & melted cookie butter drizzled over top. Enjoy!