Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter or cooking spray.

In a large mixing bowl, whisk together the cake flour, finely ground Biscoff cookies, ground cinnamon, baking powder, and kosher salt.

In the bowl of a stand mixer, beat together the sugar and egg yolks until pale and creamy. Add the vanilla extract and heavy cream and mix until combined.

Gently fold the dry ingredients into the wet mixture with a spatula until no streaks remain.

Whip the egg whites with cream of tartar until stiff peaks form, then fold into the batter in three batches.

Pour the batter into the prepared baking dish, smooth the top, and bake for 15-20 minutes or until a toothpick comes out clean.

While the cake is baking, whisk together the remaining heavy cream, sweetened condensed milk, evaporated milk, and warmed cookie butter.

Poke holes evenly across the top of the warm cake, then pour the tres leches mixture over the cake and let it cool for 30 minutes.

Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight.

Whip the heavy whipping cream with confectioners' sugar and cinnamon until it reaches desired stiffness, then spread over the chilled cake and garnish with crushed Biscoff cookies.