Step 1: Pulse 15 Biscoff biscuits in a food processor until fine crumbs form. Distribute the crumbs evenly into the bottom of 6-8 small dessert glasses.
Step 2: In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and 0.75 cup of Biscoff spread until smooth and creamy.
Step 3: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
Step 4: Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined and light.
Step 5: Spoon or pipe the cheesecake filling into the prepared cups over the biscuit base. Smooth the tops with a spoon.
Step 6: Refrigerate the cups for at least 4 hours to set.
Step 7: Before serving, melt the remaining 0.5 cup of Biscoff spread and drizzle over each cup. Garnish with the remaining crushed biscuits.