In a small bowl, mix together the Biscoff or speculoos cookie crumbs with melted butter until fully combined. Evenly spoon this crumb mixture into the bottom of each serving cup, pressing down gently to form a solid crust.

In a separate mixing bowl, whip the heavy cream on medium speed until soft peaks form, about 2-3 minutes. Set aside.

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

Carefully fold the whipped cream into the cookie butter mixture using gentle motions to maintain lightness.

Spoon a layer of the cheesecake filling over the crumb crust in each cup, spreading evenly. Drizzle melted cookie butter over the filling.

Add another layer of the cookie crumb mixture, followed by another layer of the cheesecake mixture, filling each cup to the top.

Optionally sprinkle extra cookie crumbs or place whole cookies on top for garnish.

Cover and refrigerate for at least 1 hour before serving.