Prepare the crust: In a food processor or using a rolling pin, crush the Lotus Biscoff cookies into fine crumbs. Combine with melted butter and mix until evenly coated.

1. Assemble the crust: Spoon the cookie mixture evenly into the bottom of small jars or cups, pressing down firmly. Refrigerate while you prepare the cheesecake filling.
2. Make the cheesecake filling: Beat the softened cream cheese until smooth and creamy. Add powdered sugar, Biscoff spread, and vanilla extract, then mix until fully combined.
3. Whip the heavy whipping cream to stiff peaks in a separate bowl, then gently fold it into the cream cheese mixture until smooth.
4. Assemble the cheesecake cups: Spoon the cheesecake mixture into the cups over the crust. Smooth the tops with a spatula. Refrigerate for at least 4 hours or overnight.
5. Garnish with crushed Lotus Biscoff cookies and a drizzle of Biscoff spread just before serving.