Combine the crushed Biscoff cookies with melted butter until evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan and place in the refrigerator to chill.
In a large bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add the Biscoff spread and vanilla extract and mix until fully blended.
In a separate bowl, whip the cold heavy cream to soft peaks. Gently fold the whipped cream into the Biscoff mixture. If using, fold in the melted chocolate until just combined.
Spoon the filling over the chilled crust, smoothing the top. Refrigerate for at least 6 hours or overnight until fully set.
Warm the heavy cream and Biscoff spread for the topping until smooth. Allow it to cool slightly, then pour it over the chilled cheesecake.
Finish with crushed Biscoff cookies and chocolate shavings. Slice and serve chilled.
