In a medium mixing bowl, combine Biscoff cookie crumbs, granulated sugar and melted salted butter until well mixed. Spoon this into mini cheesecake pans, pressing down firmly to form a solid crust. Chill in the refrigerator for about 10 minutes.

In a large bowl, beat softened cream cheese until smooth. Gradually add powdered sugar, Biscoff spread, and vanilla extract, mixing until creamy. Slowly pour in heavy cream and whip until thick and fluffy, about 3-4 minutes.

Once crusts have chilled, pipe the cheesecake filling onto the chilled crusts, slightly overfilling for a dome shape. Cover and chill for at least 12 hours to set.

Whip heavy cream, powdered sugar, and a splash of vanilla together until medium-stiff peaks form. Transfer to a piping bag to decorate the cheesecakes.

Melt additional Biscoff spread in the microwave, drizzle over the tops, pipe whipped cream in a decorative swirl and garnish with cookie crumbs and a halved cookie.