Crush the Biscoff cookies in a food processor until they form fine crumbs. Mix thoroughly with the melted butter.

Divide the crumb mixture evenly among 6 small serving glasses. Press down firmly to create a compact crust. Place in the refrigerator to chill.

In a bowl, use an electric mixer to beat the cold heavy whipping cream until stiff peaks form. Set aside in the fridge.

In a separate large bowl, beat the softened cream cheese until completely smooth. Add 1/2 cup of Biscoff spread, powdered sugar, and vanilla extract. Beat until smooth and combined.

Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until completely incorporated and no white streaks remain. Do not over-mix.

Pipe or spoon the cheesecake filling evenly into the glasses over the prepared crusts. Smooth the tops.

Place the remaining 1/2 cup of Biscoff spread into a microwave-safe bowl. Microwave for 15-30 seconds until melted and pourable.

Pour a thin layer of the melted Biscoff spread over the cheesecake filling in each glass. Gently tap the glasses on the counter to level the topping.

Refrigerate the cups for at least 2 hours to allow the filling and topping to set completely.

Before serving, garnish each cup with half of a Biscoff cookie and a sprinkle of cookie crumbs.