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Mix together the cookie crumbs and butter. Press into the bottom of a 9x9 pan. Refrigerate while you prepare the batter.
In a medium bowl, beat the cream until it thickens. Slowly add the powdered sugar then beat until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside.
In a large bowl, beat together the sugar, cream cheese, and vanilla. Fold in the whipped cream. Spread evenly into the prepared pan.
In a small microwavable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds).
Drop by spoonfuls on top of the cheesecake batter then swirl with a knife.
Refrigerate for at least 4 hours before serving (overnight is best).