Begin by crushing the Biscoff biscuits into fine crumbs using a food processor or a zip-lock bag and a rolling pin.

Melt the unsalted butter in a microwave-safe bowl.

Combine the crushed cookies with the melted butter, mixing until the mixture resembles wet sand.

Reserve a tablespoon of the crumbs for decoration and set aside.

Press 2-3 tablespoons of the cookie mixture firmly into the bottom of individual dessert cups.

In a mixing bowl, whip the heavy cream on medium-high speed until stiff peaks form.

In another bowl, beat together the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Transfer the cheesecake filling into a piping bag and pipe it over the cookie crust in each cup.

Melt a tablespoon of Biscoff spread and drizzle it over the cheesecake filling.

Garnish with halved Biscoff cookies and sprinkle with reserved cookie crumbs.

Cover the cups with plastic wrap and refrigerate for at least 4 hours, preferably overnight.