Begin by crushing the Biscoff cookies into fine crumbs using a food processor or a rolling pin. Melt the vegan block butter and combine with the cookie crumbs. Press into the base of a lined springform tin.

In a large mixing bowl, add the vegan cream cheese, vegan Greek yogurt, Biscoff cookie butter, lemon juice, and vanilla extract. Whisk until smooth and creamy.

In a separate bowl, beat the vegan whipping cream and icing sugar until stiff peaks form.

Gently fold the whipped cream into the Biscoff mixture until just incorporated.

Transfer the filling into the prepared crust and smooth out the surface. Cover and refrigerate for at least 6 hours or overnight.

Once set, remove from the tin, drizzle with Biscoff spread, and sprinkle crushed cookies before serving.