Make the cookie base

• Crush the Biscoff cookies into fine crumbs.
• Mix the crumbs with the melted butter until evenly moistened.
• Press the mixture into the bottom of serving cups.

Whip the cheesecake filling

• Beat the cream cheese with the powdered sugar and vanilla extract until smooth.
• Add the all-purpose cream and whip until thick and fluffy.

Assemble the cups

• Spoon the cheesecake filling over the cookie base in each cup.
• Smooth the tops with a spatula.

Chill and serve

• Refrigerate the cups until set.
• Serve cold, optionally topped with extra cookie crumbs.