Crush the Biscoff cookies and mix them with melted vegan butter until well combined.

Firmly press the cookie mixture into the bottom of a springform pan to form a base.

In a mixing bowl, blend vegan cream cheese, light brown sugar, cornstarch, coconut cream, Biscoff spread, vanilla extract, lemon juice, and sea salt until smooth.

Spread the cheesecake mixture over the prepared crust evenly.

Place in a preheated oven and bake until the edges are slightly set but the center remains slightly jiggly.

Let the cheesecake cool at room temperature before refrigerating for several hours until fully set.

Drizzle the melted Biscoff spread over the cheesecake and sprinkle with crushed Biscoff cookies for garnish before serving.