In a medium bowl, combine the Biscoff cookie crumbs and melted butter, mixing until fully combined. Spoon about two tablespoons into each serving cup, pressing gently to create an even layer.

In a separate mixing bowl, whip the heavy whipping cream on medium speed until soft peaks form, about 3-5 minutes.

In a large mixing bowl, beat together softened cream cheese, powdered sugar, cookie butter, and vanilla extract using an electric mixer until smooth.

Gently fold the whipped cream into the cookie butter mixture using a spatula.

Spoon the cheesecake filling over the crust layer in each cup, filling them about halfway.

Carefully add another layer of cookie crust and then another layer of cheesecake filling. Finish with a swirl of melted cookie butter.

Sprinkle additional cookie crumbs or place whole cookies on top of each cup to garnish.

Cover the cups with plastic wrap and chill them in the refrigerator for at least 1 hour to set.