In a mixing bowl, combine the Biscoff cookie crumbs and melted butter until the mixture resembles wet sand. Divide it evenly among 6 dessert cups and press firmly to form the crust at the bottom of each cup.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, continuing to beat until creamy and fully combined.

In a separate bowl, whip the heavy whipping cream until soft peaks form.

Gently fold the whipped cream into the cream cheese mixture until it reaches a light, smooth, and fluffy consistency.

Carefully spoon or pipe the cheesecake filling over the crust layer in each cup and smooth the tops.

Place the cups in the fridge to chill for 20 to 30 minutes, allowing the filling to firm slightly.

Spoon the slightly warmed Biscoff spread over the top of each cup and spread gently into an even layer.

Top with whipped cream, sprinkle with extra Biscoff cookie crumbs, and add one Biscoff cookie on each.

Refrigerate for at least 2 more hours before serving for the best texture.