In a mixing bowl, combine the Biscoff or Speculoos cookie crumbs with melted butter until well coated. Press this mixture firmly into the bottom of individual serving cups.

In a clean mixing bowl, whip the heavy whipping cream until soft peaks form, about 3-5 minutes. Set aside.

In a separate large mixing bowl, add the softened cream cheese, powdered sugar, cookie butter, and vanilla extract. Beat until smooth and creamy, approximately 2-3 minutes.

Gently fold the whipped cream into the creamy cookie butter mixture until just combined.

Spoon the creamy cheesecake filling over the crust in each cup, filling them about two-thirds full. Drizzle melted cookie butter over the filling layer.

Optionally, top each cup with extra cookie crumbs or a whole cookie. Cover and refrigerate for at least 1 hour.