In a small bowl, combine the Biscoff cookie crumbs and melted butter until fully incorporated. Use a fork to mix until the crumbs look like wet sand. Evenly distribute the mixture into the bottom of each serving cup and press down firmly with the back of a spoon to create a sturdy crust.

In a separate mixing bowl, pour in the heavy whipping cream. Using an electric mixer, whip on medium speed until soft peaks form, about 2-3 minutes. Set the whipped cream aside to keep it fluffy.

In a large bowl, beat together the softened cream cheese, powdered sugar, cookie butter, and vanilla extract using an electric mixer. Start on low speed to avoid a sugar cloud, then increase to medium until smooth, about 3-4 minutes.

Gently fold the whipped cream into the cookie butter mixture with a spatula. Start by adding a third of the whipped cream, then gradually fold in the remaining amount until well combined.

Spoon the cheesecake filling over the crust layers, filling almost to the top. Drizzle melted cookie butter over the filling for extra flavor.

Add another layer of the remaining crumb mixture over the cheesecake filling and top with any remaining cheesecake filling. Smooth it out with a spatula.

Sprinkle extra cookie crumbs or place whole cookies on top of each cheesecake cup for decoration.

Cover with plastic wrap and refrigerate for at least 1 hour before serving to allow the filling to set properly.