Biscoff Swirl Cheesecake: 30 Minutes

Instructions:

1. Combine Biscoff crumbs, melted butter, and salt in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan and chill in the freezer for 10 minutes.
2. Melt the chopped white chocolate in 30-second intervals in the microwave, stirring until smooth.
3. Beat the softened cream cheese and powdered sugar until airy, then gradually fold in the melted chocolate and vanilla extract until uniform.
4. Whisk chilled heavy cream until stiff peaks form, then gently fold the whipped cream into the chocolate-cheese mixture using a spatula.
5. Pour the filling into the prepared crust and smooth the top with an offset spatula.
6. Warm the Biscoff spread and melted butter for 20 seconds. Dollop tablespoons of the mixture onto the cheesecake surface and use a knife to create swirls.
7. Decorate with whole Biscoff cookies and refrigerate for at least 8 hours to set.