Preheat your oven to 325°F (163°C) and prepare an 8×8-inch baking pan lined with parchment paper.

In a mixing bowl, mix finely crushed graham cracker crumbs and melted unsalted butter until resembling wet sand, then press into the bottom of the pan. Bake for 8-10 minutes until lightly golden.

Beat softened cream cheese with sugar until smooth, then add egg and vanilla extract and mix until fully incorporated.

Fold in chocolate chips gently, then pour the mixture over the cooled crust and smooth the top with a spatula.

Warm Biscoff spread in the microwave until pourable, then drizzle over the cheesecake mixture and swirl with a knife.

Bake for 25-30 minutes until the center is set. Cool completely on a wire rack.

Cover with plastic wrap and refrigerate for at least 2 hours.

Melt remaining Biscoff spread, drizzle over bars, and optionally sprinkle with additional chocolate chips or crushed cookies before slicing and serving.