Crush Biscoff cookies into fine crumbs and mix with melted butter. Press into the bottom of a 9-inch (23 cm)springform pan. Chill while you prepare the filling.

In a bowl, beat cream cheese and sugar until smooth. Add Biscoff spread and vanilla extract, and mix until fully combined.

In a separate bowl, whip cold heavy cream to soft peaks. Fold it gently into the cream cheese mixture. If using, fold in melted chocolate chips for a chocolate twist.

Spread the filling over the crust in two layers. For extra texture, you can sprinkle crushed Biscoff cookies in between. Smooth the top and refrigerate for at least 6 hours or overnight.

Warm heavy cream and Biscoff spread in a small saucepan or microwave until smooth. Let cool slightly and pour over the chilled cheesecake.

Decorate with crushed Biscoff cookies and chocolate shavings. Slice and serve chilled.