Prepare the crust by crushing Biscoff cookies and mixing with melted butter. Press into a springform pan and refrigerate for 30 minutes.

Make the filling by beating cream cheese, Biscoff spread, powdered sugar, and vanilla until smooth.

Dissolve gelatin in cold water, heat until liquefied, and mix into the cream cheese mixture.

Whip the cold heavy cream until stiff peaks form, then fold into the cream cheese mixture.

Assemble the cheesecake by pouring the filling over the crust and refrigerate for at least 4 hours.

Make the drip topping by melting additional Biscoff spread with heavy cream, pour over the cheesecake, and let set.

Chill the cheesecake again for 30 minutes before serving.