In a medium bowl, combine Biscoff cookie crumbs with melted butter until fully moistened. Spoon the mixture into serving cups and press down to form a crust.

Whip the heavy whipping cream in a clean bowl until soft peaks form, about 3-4 minutes. Set aside.

In a large bowl, beat cream cheese, powdered sugar, cookie butter, and vanilla until smooth, around 2-3 minutes.

Gently fold the whipped cream into the cookie butter mixture until fully integrated.

Layer the cheesecake filling over the crust in each cup, drizzling with melted cookie butter.

Optional: Garnish with extra cookie crumbs or whole cookies.

Cover and refrigerate for at least 1 hour before serving.