In a medium bowl, combine Biscoff cookie crumbs, granulated sugar, and melted salted butter, stirring until all crumbs are coated. Press firmly into each compartment of your mini cheesecake pan and refrigerate to set.

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Gradually add powdered sugar, Biscoff spread, and vanilla extract, mixing until combined. Drizzle in cold heavy cream and whip until thickened.

Remove the crust from the refrigerator and pipe or spoon the cheesecake filling into each mini crust, overfilling slightly. Smooth the tops with a spatula and chill covered for at least 12 hours.

Beat cold heavy cream, powdered sugar, and vanilla until medium-stiff peaks form. Transfer to a piping bag with a star tip.

Remove the cheesecakes from the pan and drizzle warm Biscoff spread over each. Pipe whipped cream on top and garnish with cookie halves.