Crush the Biscoff biscuits into fine crumbs using a food processor or rolling pin. Melt the unsalted butter and combine with the cookie crumbs. Spoon into dessert cups and press down to create a crust.

In a mixing bowl, whip the heavy cream until stiff peaks form. In another bowl, beat cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth. Fold in whipped cream.

Transfer the filling into a piping bag and pipe it into the dessert cups over the crust, smoothing the surface with a spatula.

Melt the Biscoff spread and drizzle it over the cheesecake filling. Sprinkle reserved cookie crumbs and add halved Biscoff cookies on top.

Cover and refrigerate for at least 4 hours or overnight to allow the cheesecake to set.