For the Crust:

1. Preheat oven to 350 degrees.
2. Pulse the cookies in a food processor until very finely ground. Pulse in melted butter, sugar and cinnamon until mixed.
3. Press into a pie dish firmly and evenly. Bake for 15 minutes until set. Remove from oven and set aside to cool.

For the Filling:

1. Using a stand mixer with a whisk attachment whip heavy cream until stiff peaks form. Place into a large bowl and set aside.
2. In stand mixer bowl (no need to clean), beat together the cream cheese, Biscoff spread, powdered sugar and Maple Crown Royal until evenly mixed.
3. Remove mixer bowl from the mixing stand, and gently fold in the whipped cream that was set aside. Fold together until evenly mixed together.
4. Pour into cooled pie crust and place in fridge to set – about 3 hours.

For the topping:

1. Stir together the marshmallow fluff and maple Crown or flavoring together until incorporated. Top onto set and chilled pie.
2. Using a blow torch, toast the top of the marshmallow until crispy and toasted.
3. Serve immediately.