In a small bowl, combine the Biscoff or Speculoos cookie crumbs with melted butter using a fork until resembling wet sand. Spoon into serving cups and press down to create a solid base.

Whip the heavy cream in a separate mixing bowl with an electric mixer until soft peaks form, about 3-5 minutes.

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

Gently fold the whipped cream into the cookie butter mixture using a spatula, starting with one-third and gradually adding the rest.

Layer the cheesecake filling on the cookie crust in each cup, filling halfway. Drizzle extra cookie butter on top.

Repeat layering with more cheesecake filling, filling to the top, and smoothing the tops with a spatula.

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

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