Blend the Biscoff cookies until finely crushed. Add the melted butter and mix until the texture looks like wet sand. Spoon some into the bottom of each cup. There’s no need to press it down firmly since these are individual cups, not a solid cake.

In a small bowl, combine the cream cheese, sugar, vanilla, and Biscoff spread. Mix everything together using a spatula or spoon until the mixture is smooth and fully blended. Set it aside for now.

Add the cream cheese mixture to the whipped cream. Gently fold it in with a spatula just until everything is combined. You want the texture to stay light and airy.

Spoon the cheesecake mixture into your cups. You can layer however you like. I added some cream, a sprinkle of the cookie base, then more cream. You can also add chunks of cookies if you want extra crunch. Place the cups in the fridge for about an hour to chill.

To make the ganache, add white chocolate and cream to a microwave-safe bowl. Heat it for 30 seconds, then stir until the chocolate is melted and smooth. If needed, microwave again in 15-second intervals. Once smooth, stir in the Biscoff spread until fully mixed. Let it cool to room temperature.