Biscoff Cheesecake Squares in 20 Minutes

Instructions:

1. Combine the finely crushed Biscoff cookies and melted butter in a bowl until the mixture resembles wet sand.
2. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. Press the cookie mixture firmly into the bottom of the pan using the bottom of a glass.
3. Beat the softened cream cheese and sifted powdered sugar on medium-high speed until smooth and devoid of lumps, then stir in the vanilla extract.
4. In a separate chilled bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture using a spatula.
5. Spread the cheesecake filling evenly over the crust. Place small dollops of softened Biscoff spread across the top and use a knife or skewer to drag the spread through the cream in a figure-eight motion to create a marble effect.
6. Smooth the top with an offset spatula, cover tightly with plastic wrap, and refrigerate for at least 6 hours.
7. Before serving, drizzle the melted Biscoff spread over the top.