No Bake Pumpkin Cheesecake Bars with Biscoff Crust

Line an 8x8 inch pan with parchment paper.
Place your Biscoff cookies in a food processor to blend them into crumbs.
2 ¼ c Biscoff Cookie Crumbs
Mix together melted butter and the Biscoff crumbs until the mixture is well combined.
½ c butter, 2 ¼ c Biscoff Cookie Crumbs
Dump the ingredients for the crust into your prepared pan. Pressing with the back of a spoon, pack the crust tightly into the bottom of the pan. Set aside.
In a medium sized bowl, whip the heavy cream until stiff peaks form. Set aside.
1 c heavy cream
In the bowl of a stand mixer fitted with a paddle attachment, beat together the cream cheese, powdered sugar, and salt until smooth.
16 oz cream cheese, 1 c powdered sugar, ¼ teaspoon salt
Add the pumpkin puree, vanilla extract, and pumpkin pie spice. Continue mixing until well combined.
1 tablespoon vanilla extract, 1 c pumpkin puree, 2 teaspoon pumpkin pie spice
Fold the heavy cream into the pumpkin mixture until it is completely combined.
Dump the mixture into the square pan with the Biscoff crust. Smooth the mixture to the corners of the pan to evenly distribute it.
Place in the refrigerator to set for at least 8 hours. Slice into squares and top with whipped cream right before serving!