In a mixing bowl, combine Biscoff or Speculoos cookie crumbs with melted unsalted butter until the mixture resembles wet sand. Spoon into the bottom of serving cups and press down firmly.

In a chilled bowl, pour in the heavy whipping cream and whip until soft peaks form, approximately 3-4 minutes. Set aside.

In a separate bowl, beat together softened cream cheese, powdered sugar, cookie butter, and vanilla until smooth and creamy, around 2 minutes.

Gently fold the whipped cream into the cream cheese mixture, ensuring the filling is light and airy.

Spoon or pipe the cheesecake filling over the cookie crust in each cup. Drizzle with extra melted cookie butter.

Add another layer of cookie crumbs followed by more cheesecake filling, smoothing out carefully.

Garnish with extra cookie crumbs or a whole cookie on top.

Chill the cups in the refrigerator for at least 1 hour before serving.