In a medium bowl, combine Biscoff cookie crumbs and melted butter. Mix until coated and resembles wet sand. Spoon into cups and press to form a solid crust layer.

In a separate bowl, whip heavy cream on medium-high speed until soft peaks form, about 2 to 3 minutes. Set aside.

Beat together cream cheese, powdered sugar, cookie butter, and vanilla extract until smooth and creamy, about 2 to 3 minutes.

Gently fold the whipped cream into the cream cheese mixture, adding in thirds to maintain the light texture.

Add a layer of cheesecake filling over the crust in each cup, filling three-quarters full. Drizzle melted cookie butter on top.

Repeat the process by adding more cheesecake filling on top, leaving space for garnishes.

Garnish with additional cookie crumbs or a whole Biscoff cookie on top of each cup.

Cover with plastic wrap and refrigerate for at least 1 hour to set.