In a medium bowl, mix the Biscoff cookie crumbs and the melted butter until well combined.

Press the mixture into the bottom and sides of a 9-inch pie pan.

With an electric mixer, beat the whipping cream on medium high until stiff peaks form. Set aside.

In a large mixing bowl, combine the cream cheese and Biscoff spread and beat on medium with an electric mixer until light and fluffy.

Reduce speed to low and slowly add the powdered sugar.

Add the vanilla and sweetened condensed milk and beat until smooth.

Fold the prepared whipped cream into the cream cheese mixture until fully combined.

Pour the filling into the Biscoff cookie crust and smooth over. Set aside.

Beat the whipping cream in a medium bowl with an electric mixer until stiff peaks form.

Pipe the whipped cream with a star tip or spread evenly over the pie filling.