Make the crust. Crush the Biscoff cookies into fine crumbs using a food processor. You can also place them in a sealed bag and crush them with a rolling pin.

Add the butter. Mix the cookie crumbs with the melted vegan butter until evenly coated.

Press the crust. Transfer the mixture to the prepared pan and press it firmly into an even layer. The bottom of a measuring cup works well for packing it down. Place the crust in the fridge while you make the filling.

Whip the cream. Add the cold vegan whipping cream to a mixing bowl and whip until it holds stiff peaks. Set aside.

Make the Biscoff filling. In a separate large bowl, beat the vegan cream cheese, Biscoff spread, powdered sugar, vanilla, and lemon juice until smooth.

Fold in the cream. Gently fold the whipped cream into the Biscoff mixture until evenly combined. The filling should look thick and fluffy.

Assemble the cheesecake. Spoon the filling over the chilled crust and spread it into an even layer. Smooth the top with a spatula.

Chill overnight. Cover the pan and refrigerate overnight. Before removing the cheesecake from the pan, check that the center feels firm and holds its shape.

Add the topping. Gently warm the Biscoff spread just until it becomes pourable. Don't let it get hot. Pour it over the chilled cheesecake and gently spread it across the top.

Decorate. Finish with crushed Biscoff cookies and a small pinch of flaky sea salt. Keep the cheesecake chilled until you're ready to serve.