In a food processor, pulse 24 Biscoff cookies with a pinch of salt until fine crumbs form, about 1 minute. Drizzle in 6 tablespoons of melted unsalted butter, then pulse until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Freeze the crust for 15 minutes to set.

In a large mixing bowl, pour in 2 cups of heavy whipping cream, 1 cup of powdered sugar, and 1 teaspoon of pure vanilla extract. Using an electric mixer, beat on medium-high speed until stiff peaks form, about 3–5 minutes. Set aside one cup of whipped cream for frosting the pie later, and keep the remaining whipped cream for the filling.

In a separate large bowl, mix together 1 cup of cookie butter and 8 ounces of softened cream cheese using a hand mixer on low speed. Beat until the mixture is smooth and creamy, roughly 2 minutes. Gradually add the reserved whipped cream to the cookie butter mixture, gently folding until well combined and fluffy, taking care not to overmix.

Carefully pour the filling into the chilled cookie crust, using a spatula to spread it evenly. Smooth the top of the filling to ensure an even surface. Cover the pie with plastic wrap and refrigerate for at least 2 hours, or until the filling is firm and set.

Before serving, pipe the reserved whipped cream over the top of your chilled No-Bake Cookie Butter Pie. Drizzle with additional cookie butter and sprinkle crushed Biscoff cookies for a delightful crunchy finish. Slice into wedges and serve chilled.