Place the softened cream cheese in a large mixing bowl. Beat until completely smooth, scraping the sides and bottom of the bowl as needed.

Add 1/2 cup of the cookie butter. Beat until smooth.

Add the powdered sugar and beat until completely combined.

Fold in the Cool Whip until no streaks remain.

Place the remaining cookie butter in a microwave-safe bowl. Heat in short intervals just until thin enough to pour. About 30 to 45 seconds total.

Arrange a single layer of Biscoff cookies in the bottom of a 9 × 13-inch dish. Break cookies into smaller pieces to fill in large gaps on the sides and ends of the pan.

Drizzle half of the melted cookie butter over and between the cookies. You do not need to cover the entire bottom.

Use half of the filling and drop spoonfuls of the filling over the cookies and cookie butter.

Gently spread the filling evenly.

Arrange the second layer of cookies perpendicular to the first. If the first layer runs lengthwise down the pan, turn the second layer 90 degrees so the cookies run across the pan. That helps cover any gaps left in the first layer. Add the remaining melted cookie butter, then the remaining filling.

If desired, melt additional cookie butter from a second jar and drizzle over the crumbs. (We did!)

Cover and refrigerate overnight before serving.