Line a 12-cup muffin tin with paper liners. In a bowl, mix Biscoff cookie crumbs, melted butter, and sugar until it resembles wet sand.

Press about 1.5 tablespoons of the crumb mixture firmly into the bottom of each muffin cup. Place in the refrigerator to set.

In a mixing bowl, whip the 1 1/4 cups of cold heavy whipping cream until stiff peaks form. Set aside.

In a separate large bowl, beat the softened cream cheese until smooth and creamy. Add the 1 cup of cookie butter, 3/4 cup powdered sugar, and 1 tsp vanilla extract. Beat until thoroughly combined.

Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain. Do not overmix.

Spoon or pipe the filling evenly over the chilled crusts, smoothing the tops. Refrigerate for at least 4-6 hours, preferably overnight, until firm.

Once set, carefully remove the cheesecakes from the tin and peel off the liners. Melt the remaining 1/2 cup of cookie butter in the microwave and spoon a little over each cheesecake to create a drip.

Whip the remaining 1/2 cup of heavy cream with 2 tablespoons of powdered sugar and 1/2 tsp vanilla until stiff peaks form. Pipe a swirl onto each cheesecake, garnish with half a Biscoff cookie, and serve.