For the Crust:

1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray and then wiping gently with a paper towel.
2. Grind 1 ½ packages of the cookies into a fine crumb using a food processor or blender. Save leftover cookies for garnish.
3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated and the crumbs easily stick together.
4. Pour the crumbs into your springform pan and press firmly into the bottom and up the sides to create a thick crust. Refrigerate or freeze the crust while you are preparing the filling.

For the Filling: 

1. Prepare a batch of whipped cream. First, place the metal mixing bowl in the freezer for 5 minutes to chill.
2. Pour 1 cup of heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
3. In a microwave-safe bowl, combine the white chocolate chips and 2 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Set aside.
4. In a large mixing bowl, beat the cream cheese until it’s free of lumps, scraping down the bowl as needed. Next, mix in the Biscoff spread and vanilla extract, and beat until all the ingredients are well combined.
5. Next, add the melted white chocolate and beat until well combined. Finally, add the marshmallow crème and continue mixing until the filling is well mixed.
6. Fold the prepared whipped cream into the filling until completely mixed. Pour the filling into the prepared crust and spread evenly. Refrigerate for 3-4 hours until the filling is set.

For the Topping:

1. Before serving, make a second batch of whipped cream as instructed above. Use a large piping tip to decorate the border of your pie. Garnish with cookies.  Keep it stored in the refrigerator.