Preparation Steps

• In a medium bowl, mix the finely crushed Biscoff cookies with melted butter until well combined.
• Press the mixture into the bottom of a 9-inch pie plate to form a crust. Set aside.
• In a large bowl, beat together Biscoff spread and cream cheese until smooth.
• Add powdered sugar and vanilla extract, continuing to beat until well blended.
• In another bowl, whip the heavy cream until stiff peaks form, then gently fold into the Biscoff mixture.
• Spread the filling over the prepared crust and smooth the top. Refrigerate for at least 4 hours or until set.
• Before serving, garnish with additional crushed Biscoff cookies.