Place the Biscoff cookies into a food processor or blender. Pulse or process until the cookies are finely crumbled. Combine the cookie crumbs and melted butter in a mixing bowl, stirring until well mixed and the texture resembles wet sand.

1 package (8.8 oz) Biscoff cookies, 4 tablespoons butter

Press the cookie mixture firmly into the bottom and sides of a 9-inch pie plate. Cover the pie plate with a lid, plastic wrap, or aluminum foil, and freeze for 1 hour to allow the crust to set.

In a large mixing bowl, use an electric hand mixer or a stand mixer with the paddle attachment to beat the cream cheese and cookie butter until light and fluffy.

1 bar (8 oz) cream cheese, 1 cup cookie butter

Add powdered sugar and beat until well combined.

1 cup powdered sugar

Add Cool Whip and vanilla extract, and beat on low speed just until thoroughly combined.

8 ounces Cool Whip, 1 teaspoon vanilla extract

Evenly spread the cookie butter mixture into the prepared pie crust, smoothing the top. Cover the pie with a lid or plastic wrap and refrigerate for at least 4 hours, or overnight for the best results.

When ready to serve, garnish the entire pie (or individual slices) with additional whipped cream or Cool Whip, crumbled Biscoff cookies, and warmed melted cookie butter drizzled over the top. Enjoy!

whipped cream, 1/4 cup cookie butter, crumbled Biscoff cookies