In a mixing bowl, combine Biscoff cookie crumbs, granulated sugar, and melted butter until it resembles wet sand. Press this crumb mixture into the bottom of mini cheesecake pans and refrigerate to set.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar, Biscoff spread, and vanilla extract, mixing until well combined. Slowly pour in the heavy cream and whip until thick and fluffy.

Transfer the cheesecake filling to a piping bag fitted with a round tip. Fill each chilled crust with the cheesecake mixture, mounding it slightly above the edges.

Cover the cheesecakes with plastic wrap and refrigerate for at least 12 hours to set properly.

In a chilled mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until medium-stiff peaks form.

Drizzle warmed Biscoff spread over each cheesecake, top with freshly whipped cream, and garnish with halved Biscoff cookies.