Combine the Biscoff or Speculoos cookie crumbs with melted butter in a small bowl. Mix until fully coated and resembles wet sand. Spoon approximately one tablespoon into each cup and press down to create a crust.

In a separate bowl, whip heavy whipping cream with an electric mixer until soft peaks form, about 2-3 minutes. Set aside.

In a large bowl, blend softened cream cheese, powdered sugar, cookie butter, and vanilla extract using a hand mixer until smooth and creamy, about 2-3 minutes.

Gently fold the whipped cream into the cookie butter mixture using a spatula, maintaining airiness. This should take about 1-2 minutes.

Layer the cheesecake filling over the crust in each cup, filling just below the rim to allow for toppings.

Drizzle melted cookie butter over the filled cheesecake cups for an indulgent touch.

Repeat the layering process with another spoonful of the crust followed by cheesecake filling for delightful layers.

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

Refrigerate the cups for at least 1 hour before serving.