In a mixing bowl, combine Biscoff cookie crumbs with melted butter until the mixture resembles wet sand. Spoon this mixture into the bottom of serving cups, pressing down firmly.

In a separate mixing bowl, whip the heavy cream using an electric mixer on medium speed until soft peaks form, about 2-3 minutes.

In a large mixing bowl, beat together softened cream cheese, powdered sugar, cookie butter, and vanilla extract until smooth and creamy, about 3-4 minutes.

Gently fold the whipped cream into the cookie butter mixture using a spatula until no streaks remain.

Layer the cheesecake filling over the crust in each cup, filling halfway. Drizzle with melted cookie butter before adding a second layer.

Garnish with extra cookie crumbs or a whole cookie on top, if desired.

Cover and refrigerate for at least 1 hour to set.