Prepare the Crust: Pulse Biscoff cookies in a food processor until fine crumbs. Mix with melted butter until it resembles wet sand. Press into a 9-inch pie plate and freeze for 1 hour to set.

Make the Filling: Beat cream cheese and cookie butter until light and fluffy. Gradually add powdered sugar, mixing until smooth. Fold in Cool Whip and vanilla extract.

Assemble the Pie: Spread the filling over the chilled crust. Cover and refrigerate for at least 4 hours, or overnight for best flavor.

Serve the Pie: Garnish with whipped cream, warmed cookie butter drizzle, and crumpled Biscoff cookies before serving.