Preheat oven to 325°F.
Mix together the crushed Biscoff cookie crumbs, sugar, salt, and melted butter.
Pour blended crust into a 9-inch pie pan; use a measuring cup to compact the crust. Bake for 8-10 minutes. Let crust cool while preparing the filling.
Add cream cheese to a mixing bowl and beat until smooth.
Add sweetened condensed milk, lime zest, and lime juice; mix until smooth.
Pour into prepared and cooled Biscoff crust.
Bake in oven for 12 minutes.
Allow pie to cool for 30 minutes, then refrigerate for a few hours before serving.
Beat heavy cream in a mixing bowl with powdered sugar and vanilla until stiff peaks form.
Spread whipped cream on top of the cooled pie.