Line a 9x13 inch baking pan with parchment paper, allowing overhang for easy removal.

Pulse Biscoff cookies into fine crumbs and mix with melted butter until resembling wet sand. Press into the bottom of the prepared pan and refrigerate for 30 minutes.

Beat softened cream cheese until smooth. Gradually add powdered sugar, Biscoff spread, vanilla extract, and salt until well combined.

Whip heavy cream with sugar until stiff peaks form and gently fold into the cream cheese mixture.

Spread filling over chilled crust, drizzle with warmed Biscoff spread, and swirl gently.

Cover and chill for at least 4 hours or overnight before serving.

Use parchment overhang to lift bars from the pan, slice into squares, and garnish with extra cookies.