Start by pulsing Biscoff cookies and a pinch of salt in a food processor until they become fine crumbs. Drizzle in melted unsalted butter, and pulse until evenly combined. Press this mixture into a 9-inch pie plate and freeze for about 15 minutes to help it set.

While the crust is chilling, whip heavy cream, powdered sugar, and vanilla extract in a large bowl with an electric mixer. Beat until stiff peaks form. Set aside gently to maintain fluffiness.

In a separate mixing bowl, combine softened cream cheese, cookie butter, and powdered sugar. Blend until creamy. Gently fold in two cups of prepared whipped cream until no streaks remain.

Pour the cookie butter filling into the chilled crust, smoothing the top. Cover with plastic wrap and refrigerate for at least 2 hours until set.

Remove the pie from the fridge. Pipe additional whipped cream around the edges and drizzle warmed cookie butter on top. Sprinkle crushed Biscoff cookies before slicing.