Combine 1 cup of cookie crumbs with ½ cup of melted butter in a bowl. Mix until crumbs resemble wet sand and press into cups to form the crust.

In a mixing bowl, whip 1 cup of heavy cream on medium-high speed until soft peaks form, about 3-4 minutes.

In another bowl, beat 8 oz of cream cheese, ¾ cup of powdered sugar, ½ cup of cookie butter, and 1 tsp of vanilla extract until smooth, about 2-3 minutes.

Gently fold the whipped cream into the cream cheese mixture, incorporating gradually to keep it fluffy.

Spoon the cheesecake filling into the cups, drizzling with melted cookie butter between layers.

Repeat layering with cookie crumbs and cheesecake, finishing with a drizzle of cookie butter.

Cover the cups with plastic wrap and chill in the refrigerator for at least 1 hour.

Garnish with extra cookie crumbs or whole cookies before serving.