In a mixing bowl, combine the Biscoff or Speculoos cookie crumbs with melted butter, stirring until evenly moistened. Spoon this mixture into the bottom of each serving cup, pressing down firmly with the back of a spoon to create a strong, even layer. Set these cups aside while you whip up the delicious filling.

Using a stand mixer or hand mixer, whip the heavy cream on medium-high speed until soft peaks form, which should take about 3-4 minutes. The whipped cream should hold its shape but still be fluffy. Once ready, gently transfer the whipped cream to a separate bowl and set it aside to maintain its light texture.

In the same mixing bowl, combine softened cream cheese, powdered sugar, cookie butter, and vanilla extract. Beat these together on medium speed until smooth and creamy, which will take approximately 2-3 minutes. Ensure there are no lumps; the filling should be velvety and well incorporated.

Gently fold the whipped cream into the cookie butter mixture using a spatula. Start by adding a third of the whipped cream to lighten the batter, then gradually incorporate the rest.

Spoon the creamy cheesecake filling over the crust layer in each cup, filling them about halfway full. Drizzle a bit of melted cookie butter on top, then repeat with another layer of the cookie crust and cheesecake filling.

If desired, sprinkle extra cookie crumbs or place whole cookies on top for garnish. Cover the cups loosely with plastic wrap and chill in the refrigerator for at least 1 hour to set.