• Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
• Prepare the Biscoff Cookie Base: In a food processor, crush the Biscoff cookies into fine crumbs. Combine the crumbs with melted butter and press the mixture evenly into the bottom of the prepared pan. Press down firmly using the back of a spoon or your hands. Bake the base for about 8-10 minutes, then set it aside to cool.
• In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
• Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract until combined.
• Gently fold in the Biscoff cookie butter until fully incorporated into the cheesecake batter.
• Pour the cheesecake filling over the cooled Biscoff cookie base in the baking pan, spreading it out evenly.
• Bake in the preheated oven for 30-35 minutes or until the edges are set, but the center is slightly jiggly.
• Remove the cheesecake bars from the oven and let them cool at room temperature. Then refrigerate for at least 4 hours or until fully chilled and set.

For the Biscoff Topping:

• In a microwave-safe bowl, heat the cookie butter for about 30 seconds until it softens. Stir it thoroughly with a spoon. If it's not entirely melted, microwave it for an additional 15 seconds, stirring until it becomes smooth and creamy.
• Pour the melted cookie butter evenly over the chilled cheesecake layer, spreading it out to cover the top entirely. Place the cheesecake back in the refrigerator for approximately 30 minutes to allow the topping to set and firm up. It's important not to sprinkle the crumbled cookies on top until just before serving.
• Once the topping has solidified, remove the cheesecake from the pan and garnish it with the crumbled Biscoff cookies.
• Cut, serve, and enjoy!