Crush approximately 16 Lotus Biscoff biscuits into fine crumbs. Melt 4 tablespoons of unsalted butter for 30 seconds. Combine crumbs and melted butter, mixing until damp, and reserve some crumbs for garnish.

Divide the mixture into dessert cups, pressing it firmly. Chill in the refrigerator for about 10 minutes.

Whip 1 cup of heavy cream until stiff peaks form. In another bowl, mix 8 ounces of cream cheese, ½ cup of powdered sugar, ½ cup of Biscoff spread, and 1 teaspoon of vanilla extract until smooth.

Gently fold in the whipped cream until fully incorporated, keeping the mixture airy.

Transfer the cheesecake filling into dessert cups using a piping bag, generously filling them.

Melt a couple of tablespoons of Biscoff spread and drizzle it over the tops. Top with half a Biscoff cookie and sprinkle with reserved crumbs.

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