Begin by preparing the crust for your No Bake Biscoff Cheesecake Bars. In a food processor, blend the Biscoff cookies until they are finely crushed, resembling coarse sand. Next, melt the unsalted butter in the microwave or on the stovetop until fully liquid. Combine the crushed cookies with the melted butter and a pinch of salt in a mixing bowl. Stir until the mixture is evenly moistened, then press it firmly into an 8x8 baking pan. Chill the crust in the refrigerator for about 20 minutes to set.

While the crust is chilling, whip the heavy cream to airy perfection. Using a large mixing bowl and an electric mixer, beat the heavy whipping cream on medium-high speed until you reach stiff peaks, which should take about 3-5 minutes. Be attentive during this process; the cream should look thick and hold its shape when the whisk is lifted. Once whipped, set the bowl aside, as you'll gently fold this later into the filling.

Now it's time to prepare the luscious filling for your No Bake Biscoff Cheesecake Bars. In another large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until it is smooth and creamy, which should take about 2 minutes. Gradually add in the granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt. Mix until well combined. Finally, add the cookie butter and blend until completely incorporated. Gently fold in the whipped cream from the previous step until the mixture is smooth and light.

With your crust ready and the filling prepared, it's time to assemble your No Bake Biscoff Cheesecake Bars. Pour the cheesecake filling over the chilled crust in the baking pan, using a spatula to spread it evenly and smooth out the top. Once the filling is nicely spread, cover the pan with plastic wrap or foil and place it in the refrigerator. Allow it to chill for at least 6 hours, although overnight is even better for optimal flavor and texture.

After your cheesecake has set overnight, it's time to add a decadent finish. Warm the Biscoff cookie butter in the microwave for about 15-20 seconds until it is pourable. Carefully remove the cheesecake from the refrigerator and drizzle the warmed cookie butter over the top, smoothing it gently with a spatula for an even layer. Return the cheesecake to the fridge for an additional 30 minutes to allow the topping to firm up. Before serving, sprinkle crushed Biscoff cookies over the top for a delightful garnish that adds a crunchy texture.