Preheat the oven to 350 degrees F (or 177 degrees C).

Grease a 9" pie pan.

In a food processor, add in the Biscoff cookies, reserving 4-6 for the garnish on top. Process the cookies until they resemble fine crumbs.

Slowly add the brown sugar, salt, and melted butter to the food processor, and process 3-5 times or until the ingredients have been incorporated.

Turn the crumb mixture onto your prepared pie pan. Press the crumb mixture into the bottom and up the sides of the pie pan making sure it's firmly packed.

Bake at 350 degrees F (or 177 degrees C) for 8 minutes. Allow the pie crust to cool completely.

In a large mixing bowl or the bowl of your electric mixer, add the 1 cup of Biscoff spread and room-temperature cream cheese. Using the whisk attachment, beat the mixture on medium until the mixture comes together smooth.

Add in the powdered sugar and vanilla, then mix on high until light and fluffy, about 3 minutes.

Add the whipped topping to the bowl and using a spatula, fold in the whipped topping to the cream cheese mixture until the whipped topping is fully incorporated.

Spoon the filling mixture into the pie crust, using a spatula, and spread the filling evenly onto the pie crust. Cover with a pie of plastic wrap and chill in the fridge for 4 hours or overnight.

Garnish with additional whipped topping, the reserved crushed Biscoff cookies, and melted Biscoff spread drizzled over the top.