In a mixing bowl, combine the Biscoff cookie crumbs with the melted butter until the mixture resembles damp sand. Press the crust mixture firmly into the bottom of each serving cup and chill in the refrigerator for about 10 minutes.

Using an electric mixer, whip the heavy cream on medium-high speed until soft peaks begin to form, around 2-3 minutes. Set aside.

In a separate bowl, beat the softened cream cheese, powdered sugar, cookie butter, and vanilla extract until the mixture is smooth and creamy, about 2-3 minutes.

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

Spoon or pipe a layer of the cheesecake filling over the chilled crust in each cup. Optionally drizzle a thin layer of melted cookie butter in between layers.

Add another layer of cheesecake filling on top and drizzle more melted cookie butter before smoothing out the final layer.

If desired, sprinkle additional cookie crumbs or place a whole cookie on top of each cheesecake cup for garnish.

Cover the cheesecake cups with plastic wrap and refrigerate for at least one hour before serving.