Finely crush about 20 Biscoff cookies in a food processor until they resemble sandy crumbs. Combine the cookie crumbs with 4 tablespoons of melted unsalted butter. Press the mixture firmly into the bottoms of serving cups or a muffin tin to form the crust and refrigerate to chill.

Beat 8 ounces of softened cream cheese in a mixing bowl until smooth. Gradually add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract, mixing until combined.

In a separate bowl, whip 1 cup of heavy whipping cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture.

Warm 1/4 cup of Biscoff spread for 10-15 seconds in the microwave. Swirl it into the cheesecake filling mixture.

Spoon the cheesecake filling over each chilled crust, smoothing the tops. Return to the refrigerator to chill before serving.

Cover and refrigerate mini cheesecakes for at least 4 hours or overnight to set.

Top each mini cheesecake with whipped cream and an additional Biscoff cookie before serving.