In a mixing bowl, combine cookie crumbs with melted butter until the texture resembles wet sand. Spoon mixture into serving cups and press down gently to create a firm layer.

Whip heavy whipping cream in a chilled bowl until soft peaks form, about 2-3 minutes, then set aside.

In a separate bowl, blend cream cheese, powdered sugar, cookie butter, and vanilla extract until smooth, about 2-3 minutes.

Gently fold the whipped cream into the cheesecake mixture, mixing until just combined.

Spoon cheesecake filling over the prepared crust, aiming for half full. Drizzle extra cookie butter on top.

Continue layering cheesecake filling until each cup is filled to the rim, finishing with a final layer of filling.

Garnish with extra cookie crumbs or a whole cookie on top.

Refrigerate for at least 1 hour before serving.