1. Crush cookie butter biscuits into fine crumbs and combine with melted butter until evenly moistened.

2. Press the mixture into the bottom of small serving cups to form a crust. Chill for 10–15 minutes.

3. In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

4. In a separate bowl, whip the heavy cream until stiff peaks form. Fold gently into the cream cheese mixture.

5. Drizzle melted cookie butter over the chilled crusts for an extra flavor layer.

6. Spoon or pipe the cheesecake filling into the cups over the crust layer.

7. Add more melted cookie butter if desired, then top with a swirl of whipped cream.

8. Drizzle caramel sauce over the top and sprinkle with extra crushed biscuits.

9. Garnish each cup with a whole cookie butter biscuit.

10. Chill for at least 2–3 hours or overnight before serving.