Start by crushing the Biscoff cookies into fine crumbs using a food processor or rolling pin. Melt the unsalted butter, then combine it with the cookie crumbs and press the mixture into the bottom of your dish. Chill for 30 minutes.

Beat the cream cheese in a mixing bowl until smooth, about 2-3 minutes. Gradually add sweetened condensed milk and vanilla extract, blending until creamy.

In a separate bowl, whisk the instant vanilla pudding mix and cold milk until thickened, about 2 minutes. Fold this pudding into the cream cheese filling, being careful not to deflate it.

In another chilled bowl, whip the heavy cream until soft peaks form, about 2-3 minutes. Gently fold the whipped cream into the pudding mixture in thirds.

Layer half of the cream filling over the chilled cookie base, then sprinkle crushed Biscoff cookies on top. Add the remaining cream filling and smooth it out evenly.

Drizzle the slightly melted Biscoff spread across the top and swirl it into the filling for a marbled effect.

Cover and refrigerate for at least 4 hours or overnight. Garnish with whole or halved Biscoff cookies before serving.