In a mixing bowl, combine the Biscoff cookie crumbs, granulated sugar, and melted butter. Mix well until evenly coated. Press mixture into mini cheesecake pans to create a firm crust.

In a large bowl, beat cream cheese until smooth. Gradually add powdered sugar, Biscoff spread, and vanilla extract. Mix until creamy and then gradually pour in heavy cream, mixing until thick and fluffy.

Transfer the cheesecake mixture into a piping bag. Pipe the mixture into prepared crusts until slightly above the edges, then smooth the tops.

Refrigerate the cheesecakes for at least 12 hours until firm.

For whipped cream, whip heavy cream with powdered sugar and vanilla until medium-stiff peaks form.

Once cheesecakes are set, drizzle melted Biscoff spread on top, pipe whipped cream, and decorate with Biscoff cookie halves.