Step 1: Make the Base
Start by crushing the Biscoff biscuits into fine crumbs using a food processor or a sealed bag and a rolling pin. In a medium bowl, combine the Biscoff crumbs with 2 tablespoons of melted butter. Reserve a few tablespoons of the combined mixture for decoration later.

Step 2: Form the Crusts
Divide the remaining crumb mixture into your 8 serving cups (or 16 smaller cups). Add about 2–3 tablespoons of the mixture to the bottom of each cup, pressing down gently to form an even, compact layer. Set the cups aside.

Step 3: Make the Cheesecake Filling
In a large bowl, whisk the 2 cups of cold heavy cream until stiff peaks form. Set this aside. In a separate bowl, whisk the room-temperature cream cheese, powdered sugar, Biscoff spread, and vanilla extract until the mixture is completely smooth and creamy.

Step 4: Fold and Pipe
Gradually add the whipped heavy cream into the cream cheese mixture and gently fold everything until it is fully incorporated, ensuring the mixture remains light and airy. Pipe or spoon the cheesecake mixture into each dessert cup over the crust.

Step 5: Garnish and Chill
Melt 1/2 cup of Biscoff spread in the microwave for about 20 seconds, until it is liquidy and easily pourable. Top the cups with a thin, even layer of the melted Biscoff spread. Decorate with the Biscoff cookie halves and sprinkle with a little of the reserved cookie crumbs.

Step 6: Set and Serve
Refrigerate the cups for at least 4 hours until the cheesecake filling firms up completely. Serve chilled.