In a large mixing bowl, beat cold heavy cream until soft peaks form.

Add 1/2 cup Biscoff cookie butter and a pinch of salt and continue whipping until smooth, fluffy, and thick.

Spread a thin layer of the whipped cream mixture into the bottom of an 8×8-inch baking dish. Place a single layer of Biscoff cookies over the cream, about 10 cookies.

Continue alternating layers of cream and cookies until you reach the top of the pan — ending with a final layer of cream. Drizzle warm Biscoff spread and crushed Biscoff cookies.

Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight. The cookies will soften into a cake-like texture.

Right before slicing place in the freezer for 30 minutes for cleaner slices.