Using an electric mixer, whip the whipped cream with 1 tsp vanilla extract till stiff peaks form. Set aside.
In the same mixer bowl, whip together the 500g room temperature cream cheese, 2 tbsp sugar (if using), and cookie butter spread till smooth.
Add the whipped cream into the cream cheese mixture and whip till fully incorporated.
Carefully pour about 1/4 cup of the mixture into your prepared cups.
Using the reserved cookie crumb mixture, sprinkle 1-2 tbsp over the cheesecake layer in each of the cups. Top with another 1/4 cup of the cheesecake mixture.
Decorate however you like - I topped with a thin layer of whipped cream, more crushed biscuit crumbs, cookie butter drizzle and/or half a cookie.
Cover and refrigerate for at least 5 hours till the cheesecake firms up.