Mix the crushed Biscoff biscuits with the melted butter until they look like wet sand. Press firmly into the base of a 6 to 7 inch tin lined with parchment paper. Chill for 30 minutes.
Drain the gulab jamuns, pat them very dry with a tissue, and cut each one in half.
In a large bowl, beat the cream cheese, powdered sugar, Biscoff spread and vanilla until smooth and creamy.
In a separate bowl, whip the cold cream to stiff peaks. Gently fold it into the cream cheese mixture in two batches.
Spread half the filling over the chilled base. Arrange the gulab jamun halves in a single layer, then cover with the remaining filling and smooth the top.
Chill for at least 6 hours, or overnight, until completely set.
Remove from the tin. Drizzle with warm melted Biscoff spread and sprinkle with crushed biscuits.
Slice with a warm, clean knife, wiping it between cuts.
