Start by crushing the Biscoff cookies into fine crumbs using a food processor or a ziplock bag and rolling pin until you have about 1 cup of crumbs. Melt 4 tablespoons of butter and mix it with the cookie crumbs in a bowl until it resembles damp sand. Press this mixture firmly into the bottom of each serving cup, ensuring an even layer for a sturdy base.

In a medium mixing bowl, beat 8 ounces of softened cream cheese with ½ cup of powdered sugar and 1 teaspoon of vanilla extract using an electric mixer until smooth and creamy, about 2-3 minutes. You want the mixture to be free of lumps and perfectly blended.

In a separate, chilled bowl, pour 1 cup of heavy cream and whip it using a hand mixer or a stand mixer until you achieve stiff peaks, which should take about 4-5 minutes. Gently fold the whipped cream into the cream cheese mixture using a spatula.

Next, take ½ cup of Biscoff spread and gently mix it into the cream cheese-whipped cream mixture until fully blended. Keep an eye out for the consistent caramel-like color throughout the filling.

Spoon or pipe a generous layer of the cheesecake filling over the prepared cookie base in each cup, leaving some room at the top for an appealing presentation. Tap the cups lightly on the counter.

Cover the cups with plastic wrap or lids and place them in the refrigerator to chill for at least 2 hours.

When you're ready to serve, take the dessert cups out of the fridge and optionally garnish with a drizzle of extra Biscoff spread or a sprinkle of crushed cookies on top.