In a medium bowl, whip room-temperature cream cheese with powdered sugar, whipped cream, and Biscoff spread until silky smooth and light tan, about 2 minutes.

Quickly dip each Biscoff cookie in milk for 1–2 seconds, just enough to soften without sogginess, then lay them flat to form the first cookie layer in your pan.

Arrange a single cookie layer snugly in a 9×9-inch pan, covering the bottom completely to provide a sturdy base for the creamy filling.

Dollop half of your prepared cream mixture over the cookie base, spreading evenly to the edges with a spatula for a smooth, uniform layer.

Make a second cookie layer by dipping and arranging cookies as before, then spread the remaining cream mixture over them until smooth.

Cover the pan and refrigerate for at least 4 hours (or overnight) until the layers set firm and slice cleanly.

Just before serving, sprinkle Biscoff crumbs and optional chocolate shavings over the top for extra crunch and a show-stopping finish.