• Flip the base of a 9-inch (23 cm) springform pan upside down (this helps with easy sliding onto a serving plate later). Line the base with parchment paper, then lock it into place. Set aside.

Crust

• Crush the Biscoff cookies into fine crumbs using a blender or food processor. Mix with melted butter until it looks like wet sand.
  26 Biscoff cookies (around 2 cups crushed), ¼ cup unsalted butter
• Press the mixture firmly into the pan. Use the back of a spoon or flat-bottom glass. Freeze for 30 minutes.

Coffee

• Mix instant coffee with hot water (not boiling) until fully dissolved. Let it cool to room temperature before using.

  👉 Cue: The mixture should be smooth and syrupy, no visible granules.
  6 tablespoon instant coffee, fine granules or powder, dark roast or espresso-style, 2 tablespoon hot water (not boiling)

Filling

• In a large bowl, whisk cream cheese until creamy and fluffy (2–3 minutes with a hand or stand mixer). Add powdered sugar, bloomed coffee, vanilla extract, and salt. Whisk until smooth and fully combined.
  24 oz full-fat cream cheese, 1½ cup powdered sugar, 1 tablespoon vanilla extract, ⅛ teaspoon fine salt
• In another bowl, whisk the cold heavy cream until medium-stiff peaks form.
  ¾ cup heavy cream
• Gently fold the whipped cream into the coffee-cream cheese mixture using a spatula.

Chill

• Pour the filling over the chilled crust. Smooth the top evenly with an offset spatula or spoon. Cover and chill in the fridge for at least 8 hours or preferably overnight.

Topping

• Whisk heavy cream, powdered sugar, and vanilla until medium-stiff peaks. Spread on top with a spoon, and dust lightly with coffee or cocoa powder.
  ¾ cup heavy cream, 2 teaspoon powdered sugar, ¼ teaspoon vanilla extract