Crush 15 Biscoff cookies in a food processor (or place in a sealed bag and hit with a wooden spoon until crumbs).
Add the Biscoff cookie crumbs to the bottom of a springform pan and drizzle with melted vegan butter. Mix well and then flatten and press with the back of a spoon or bottom of a cup until smooth and firm.
Make the cheesecake filling
Allow the cream cheese to warm up for a while before blending or put it in the microwave for about 20 seconds to make it close to room temperature before blending.
Place the cream cheese, melted oil, cookie butter, sugar, and lemon juice in a blender or mixing bowl and blend until smooth and creamy.
Pour the blended cheesecake filling into the prepared crumb crust in the springform pan.
Chill for at least 4 hours to set. (For best results chill overnight.)
Top the cheesecake
Before serving warm the cookie butter in the microwave for about 20 seconds, stir well, then pour it over the top of the chilled cheesecake. (Spread it out evenly and push the butter over the edges to make pretty drips on the side.)
Notes
For a firmer cheesecake, allow it to sit for longer in the refrigerator. It will continue to firm up slightly the longer it chills.
Let the cream cheese warm up to room temperature before blending. This will ensure that the coconut oil doesn’t cool too fast. This will make it smoother and creamier.
Only heat the coconut oil until it melts. Don’t use very hot coconut oil or it will take much longer to cool completely and set.