Step 1: Prepare the crust. In a medium bowl, combine the crushed Biscoff cookies and melted butter. Mix until well combined.
Step 2: Line a 12-cup muffin tin with paper liners. Divide the cookie mixture evenly among the liners, pressing it firmly into the bottom of each to form the crust. Place the muffin tin in the refrigerator to chill while you prepare the filling.
Step 3: Make the filling. In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
Step 4: Add the cookie butter and vanilla extract to the cream cheese mixture. Beat until fully incorporated and smooth.
Step 5: In a separate cold bowl, whip the cold heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form. Be careful not to over-whip.
Step 6: Gently fold the whipped cream into the cookie butter and cream cheese mixture until no streaks remain. Be gentle to maintain the airiness.
Step 7: Spoon or pipe the cheesecake filling evenly over the chilled crusts in the muffin tin.
Step 8: Chill the cheesecake cups. Refrigerate for at least 2 hours, or until firm. For best results, chill overnight.
Step 9: Before serving, carefully remove the cheesecake cups from the muffin tin. Garnish with a drizzle of melted cookie butter and a sprinkle of Biscoff cookie crumbs, if desired.