Preheat your oven to 325 degrees F. Spray three 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.

Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.

In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.

In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 2 to 3 minutes. The texture should be smooth and fluffy.

With the mixer on low speed, add the eggs, one at a time, beating well after each addition.

Scrape down the sides and bottom of the bowl. Turn the mixer to medium-high and beat the mixture for an additional 2 to 3 minutes. The texture should be smooth and the color light.

With the mixer on low speed, add 1/3 of the dry ingredients, followed by half of the buttermilk, another 1/3 of the dry ingredients, the second half of the buttermilk, and then the final 1/3 of the dry ingredients. Mix until the dry ingredients are incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.

In a medium size mixing bowl, beat the cream cheese and sugar until smooth, about 2 minutes.

In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form.

Fold in the heavy whipping cream into the cream cheese mixture.

Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

In a food process or blender, pulse the cookies until you’ve created crumbs. Some chunks of cookies are ok. This doesn’t need to be as fine of a consistency as you use in the cake layers.

Combine the cookie crumbs, oats, brown sugar, flour, butter, cinnamon and salt. Mix by with a wooden spoon (or even a potato masher) until the mixture resembles clumps of sand. Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring halfway through. The crumble should be golden brown. Let it cool completely and then crumble the mixture into smaller pieces, if needed.

Place 1 cup of the peaches and the sugar into a medium saucepan. Bring to a boil and simmer for 10 minutes. Transfer mixture to a small food processor or blender and pulse until it becomes more of a puree. Pour the mixture back into the saucepan.

Add remaining 1 cup of peaches and cook for 5 minutes. Add cornstarch slurry and simmer until thick. Cool completely before using on cake.

In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium speed for about 3 minutes, until the mixture is light and fluffy.

With the mixer on low speed, slowly add the powdered sugar, followed by the heavy cream, vanilla bean paste, and dash of salt.

Continue to beat the frosting on medium-high speed for an additional 5 minutes.

Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets.

Place the first cake layer, top side up (crumb side up), on a cake board or cake plate. Pipe a rim of buttercream around the edge of the cake.

Using an offset icing spatula, spread half of the cheesecake filling over the cake layer.

Spread about 1/3 of the peach filling on the cheesecake filling, followed by a sprinkle of 1/3 of the crumble. Pat into place.

Gently place the second cake layer on top of the filling and crumble and repeat steps 2 and 3. (Reserve the remaining 1/3 compote and crumble to use on top of the cake.)

Place the final cake layer top side down on the second layer of filling.

Apply a thin layer of buttercream around the entire cake. This should look like a “semi-naked” cake. Freeze the cake for 10 to 15 minutes to set the crumb coat.

After the crumbs are locked in, continue to frost and decorate the cake. Use remaining fillings as decor on top of the cake.