Crush the Lotus Biscoff biscuits into fine crumbs and mix with melted unsalted butter. Press mixture into the bottom of each serving cup to create a crust.

Whip the heavy cream in a mixing bowl until stiff peaks form, about 3-4 minutes.

Beat cream cheese, powdered sugar, Biscoff spread, and vanilla extract together until smooth. Fold in the whipped cream until well blended.

Transfer the filling to a piping bag and pipe it evenly into each cup over the crust.

Melt the extra Biscoff spread and drizzle over the cheesecake filling. Garnish with halved Biscoff cookies and cookie crumbs.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.