In a mixing bowl, combine room temperature cream cheese, sifted powdered sugar, whipped cream, and Biscoff spread. Use a hand mixer to whip these ingredients together on medium speed for about 2 minutes until silky and smooth.

Pour milk into a shallow dish. Dip each Biscoff cookie in the milk for 1-2 seconds to absorb moisture, being careful not to soak them.

Take a 9x9-inch baking pan and arrange the soaked Biscoff cookies in a single layer on the bottom.

Spread half of the prepared cream mixture evenly over the layer of soaked cookies using a spatula.

Repeat the process by dipping another batch of Biscoff cookies in milk and layer them on top of the first cream layer. Spread the remaining cream mixture over this layer.

Cover the pan with plastic wrap or a lid and refrigerate the lasagna for at least 4 hours, or overnight for best results.

Just before serving, sprinkle Biscoff crumbs and, if desired, add chocolate shavings on top.