Combine graham cracker crumbs and butter and press into prepared pan, and about 1/2" up the sides. In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Add the powdered sugar, lemon juice, lemon zest, and vanilla and beat until smooth.
Make the Cookie Dough: In a bowl, whisk together the cake mix, flour, cornstarch, and salt. Set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter for 2 minutes until smooth and creamy. Add in the granulated and brown sugars and mix on medium speed until light and fluffy, about 4 minutes.Make the crust first. Place all ingredients in the bowl of a food processor and pulse until you get a crumbly but pasty mixture. When it begins to stick to itself, you know it’s ready! Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides. Press the crust mixture into the bottom evenly.In a large mixing bowl, combine peanut butter, softened butter, powdered sugar and crushed pretzel sticks. Press evenly into the prepared pan. In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted and smooth. Spread over the peanut butter layer. In a medium bowl, combine the graham crackers, sugar, and melted butter. Press the mixture into a 9x13-inch baking dish. Chill the crust while preparing the cheesecake layer. Beat cream cheese and sugar in a large bowl until smooth. Gently stir in the whipped topping. Freeze for 10-15 minutes. Beat the cream: In a medium bowl, beat heavy whipping cream until soft peaks form. Set aside. Make the filling: In another medium bowl, beat softened cream cheese, confectioners sugar, and vanilla until creamy and smooth. Add the Biscoff spread and blend for a couple more minutes.
Combine chocolate and cream. Chop the white chocolate in small pieces and combine in a micorwave-safe bowl with 4 tablespoons of heavy whipping cream. Microwave at 50% power in 30 second increments, stirring each time, until smooth. Set aside to cool. Prep the whipped cream.Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside. In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine. Freeze for 30 minutes. Meanwhile, in a medium mixing bowl, beat together the cream cheese and butter until smooth. Sift the powdered sugar into the cream cheese and butter mixture then beat until smooth and creamy. Spoon the mixture on top of the Nutella layer and spread out with a rubber spatula.