Prepare the Muffin Pan by lining it with cupcake liners or using silicone molds.

Make the Crust by mixing Biscoff cookie crumbs, melted unsalted butter, and optional brown sugar until resembling wet sand.

Press the crust mixture into each muffin cup, ensuring an even layer. Chill in the refrigerator.

Beat the softened cream cheese until smooth and creamy, about 2 minutes.

Incorporate Biscoff cookie butter, powdered sugar, and vanilla extract, beating until fluffy for 2-3 minutes.

Whip the heavy cream in a separate bowl until stiff peaks form, about 3-5 minutes.

Gently fold whipped cream into the cheesecake mixture until well blended.

Fill the cheesecake bases with the creamy filling, smoothing the tops.

Cover the muffin pan and chill for at least 4 hours or overnight.

Prepare the topping by warming the remaining Biscoff cookie butter in the microwave for 10-15 seconds.

Drizzle the warmed Biscoff cookie butter over each cheesecake.

Garnish with crushed Biscoff cookies and whipped cream if desired before serving.