In a mixing bowl, combine the Biscoff or speculoos cookie crumbs with melted unsalted butter until evenly moistened. Spoon a generous layer into each serving cup and press down to create a solid crust. Set aside.

In a chilled bowl, beat the heavy whipping cream until soft peaks form, about 2-3 minutes. Transfer to another bowl, keeping it fluffy.

In a large bowl, blend cream cheese, powdered sugar, cookie butter, and vanilla extract until smooth and creamy, about 2-3 minutes.

Carefully fold the whipped cream into the cheesecake mixture with a rubber spatula until no white streaks remain.

Layer the cheesecake filling into the cups on top of the crust, filling halfway and drizzling melted cookie butter over the top.

Add another layer of cheesecake filling, filling the cups to the top and drizzling more cookie butter if desired.

Garnish with extra cookie crumbs or a whole cookie, then refrigerate for at least 1 hour to set.

Serve directly in cups after chilling, enjoying the creamy, crunchy layers.