Combine the Biscoff cookie crumbs with melted butter in a bowl until it resembles wet sand. Spoon an even layer into the bottom of each serving cup to create a crust.

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

In a large bowl, beat the softened cream cheese, powdered sugar, cookie butter, and vanilla extract together until smooth, approximately 2-3 minutes.

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

Layer the cheesecake filling over the crumb crust in each cup, drizzle with melted cookie butter, and repeat the layering process.

Garnish with extra cookie crumbs or whole cookies for presentation.

Cover the cups with plastic wrap and refrigerate for at least 1 hour before serving.