Line the bottom of a springform pan with a round piece of parchment paper. Spray the parchment and sides of the pan with non-stick baking spray.

Add the Biscoff cookies and golden sandwich cookies to a food processor. Pulse until the cookies become fine crumbs with a sandy texture.

With the food processor running, slowly drizzle in the melted butter and mix until combined.

Press 1½ cups of the cookie mixture firmly into the bottom and slightly up the sides of the prepared pan to form the crust.

Spread the softened vanilla ice cream evenly over the crust using an offset spatula or spoon.

Freeze for 45 minutes, or until the vanilla ice cream layer is firm.

Remove the pan from the freezer and sprinkle another 1½ cups of cookie crumble evenly over the vanilla layer. Press down gently.

Spread the softened coffee ice cream evenly over the cookie layer.

Top with the remaining cookie crumble and gently press down to help it adhere.

Freeze for at least 45 minutes, or until firm enough to slice and serve.

To serve, run a knife around the edge of the springform pan to loosen the cake. Remove the outer ring, slice, and enjoy.