Stir together crushed Biscoff cookies and melted butter. Spoon a few tablespoons into the bottom of each jar or cup and press down lightly with the back of a spoon.
Beat softened cream cheese, powdered sugar, and vanilla until completely smooth.
In a separate bowl, whip the heavy cream until stiff peaks form. Fold gently into the cream cheese mixture until fully combined.
Spoon or pipe the cheesecake filling into each jar on top of the crust. Smooth the tops if needed. Chill for 2–4 hours until set.
Microwave the cookie butter in 10–15 second bursts, stirring between each, until just pourable. Let it cool slightly, then spoon or drizzle over each cup.
Pipe whipped cream on top and sprinkle with crushed Biscoff cookies before serving.