Crush Biscoff cookies into fine crumbs using a food processor or sealed bag with a rolling pin.
Mix crushed cookies with melted butter until resembling wet sand.
Press mixture into the bottom of 8 shot glasses or small cups lined with parchment paper.
In a separate bowl, combine softened cream cheese and powdered sugar until smooth.
Incorporate chilled heavy whipping cream and vanilla extract into the cream cheese mixture until fluffy.
Spoon the cream cheese and cream mixture into the prepared crusts, filling 3/4 full.
Drizzle warmed Biscoff spread over the filling and garnish with reserved whole cookies if desired.
Chill shooters for at least 2 hours before serving.