Crush about 10 cookie butter sandwich cookies into a fine powder. Melt 4 tablespoons of unsalted butter and combine with crushed cookies. Press firmly into cups to form crust.

Beat together 8 ounces of softened cream cheese until smooth. In another bowl, whip 1 cup of cold heavy cream until stiff peaks form, then fold into cream cheese mixture with 1 cup of powdered sugar and 1 teaspoon of vanilla extract.

Assemble the cups by layering cookie crust, drizzle melted cookie butter, then cheesecake filling. Repeat layers if desired.

Refrigerate for at least 2-3 hours, or best overnight to set the cheesecake.

Serve with whipped cream, extra cookie crumbs, and a drizzle of warm cookie butter on top.