Prepare a 12-cup muffin tin by lining each cup with a paper liner. In a separate bowl, combine 1 1/2 cups of crushed Biscoff cookies with 4 tbsp of melted butter, mixing until the texture becomes like damp sand.

Evenly distribute the crumb mixture among the prepared muffin cups. Firmly press down each portion to form a compact, crumbly base. Place the tin in the freezer for 10 minutes to set.

In a large mixing bowl, beat 16 oz of cream cheese that has been softened to room temperature for 2 minutes until it is smooth. Incorporate 1/2 cup of powdered sugar, 1/4 cup of Biscoff spread, and 1 tsp of vanilla extract, beating until the mixture is uniform and has a pale beige color.

In a chilled bowl, whip 1/2 cup of cold heavy cream until stiff peaks form. Using a spatula, gently fold the whipped cream into the cream cheese mixture with broad, sweeping strokes.

Spoon the smooth filling over the chilled crusts, leveling the tops. Refrigerate for a minimum of 4 hours, or let it chill overnight.

Take the chilled cheesecakes out of the tin and remove the paper liners. Microwave 1/2 cup of Biscoff spread at 50% power in 15-second bursts until it becomes glossy and fluid. Drizzle the melted spread over the tops, letting it run down one side.

Immediately place a whole rectangular Lotus Biscoff cookie upright into the soft topping. Scatter the remaining 2 tbsp of crushed cookie crumbs around the top. Allow everything to set for 5 minutes prior to serving.