Make crumb base: Crush Biscoff cookies into fine crumbs using a food processor or a rolling pin. Mix crumbs with melted butter until evenly moistened.

Prepare filling: In a large bowl, whip cold heavy cream to stiff peaks and set aside. In a separate bowl, beat cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth. Gently fold the whipped cream into the cheese mixture until just combined and airy.

Assemble cups: Spoon about 2 tbsp of the crumb base into the bottom of 8 small dessert glasses. Press down to form a firm layer. Spoon or pipe the cheesecake filling over the crust.

Chill to set: Cover and refrigerate for at least 6 hours or overnight until the filling is firm.

Garnish and serve: Just before serving, melt the garnish Biscoff spread in the microwave in 15-second intervals until pourable. Drizzle over each cup and top with half a Biscoff cookie. Serve chilled.