Preheat your oven to 350°F (175°C).

Place the entire package of Biscoff cookies into a food processor and blend into fine crumbs.

Pour in the melted vegan butter and pulse until evenly combined.

Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form an even crust.

Bake for 10 minutes, then set aside to cool slightly.

Reduce oven temperature to 325°F (165°C).

In a large mixing bowl or stand mixer, briefly beat the vegan cream cheese to soften – about 10 seconds.

With the mixer on low, gradually add the brown sugar. Increase speed to medium and beat until smooth and fluffy, about 3 minutes, scraping down the sides as needed.

In a separate bowl, whisk ⅓ cup of the coconut cream with the cornstarch until completely smooth.

Slowly add the cornstarch mixture into the cream cheese, mixing just until incorporated.

Add the remaining coconut cream in two additions, mixing for about 15 seconds after each and scraping the bowl as needed.

Add the Biscoff spread and mix until evenly combined.

Finally, mix in the vanilla extract, lemon juice, and salt until just blended.

Pour the filling over the baked crust and smooth the top with a spatula.

Bake on the center rack for 70 to 75 minutes, until the edges are slightly puffed, the top appears matte, and the center has a gentle wobble.

Turn the oven off and crack the door open with a wooden spoon or folded towel. Let the cheesecake cool in the oven for 1 hour.

Transfer the pan to a wire rack. Run a thin knife around the edges to loosen the cake, then let it cool completely at room temperature for 1 to 3 hours.

Refrigerate the cheesecake for at least 6 hours, preferably overnight.

To melt Biscoff spread, transfer it to a microwave-safe bowl and heat in short bursts of 10 to 30 seconds, stirring well between each interval until smooth and pourable. Alternatively, you can melt it gently on the stovetop over low heat in a small saucepan, stirring constantly to avoid burning.

Once the cheesecake is fully chilled and set, pour the melted (slightly cooled) Biscoff spread over the top of the cheesecake. Gently spread it into an even layer and make a pattern with a spoon.

Sprinkle the crushed Biscoff cookies over the top.

Refrigerate for another 30 minutes to set the topping before slicing and serving.