Place cookie/biscuits (140g) into a food processer and process into fine crumbs.
Combine melted butter (40g), light brown sugar (½ tsp) and vanilla (¾ tsp) then add to the biscuit crumbs in the processor and process until mixed, then set aside (reserve 1 tablespoon of crumbs for decoration if using).
In a large bowl, mix cream cheese (250g) until smooth, then add Biscoff spread (200g/⅔ cup) and mix to combine.
In a separate bowl, whip the cream (250ml) into soft peaks, then fold Biscoff/cream cheese mixture into the whipped cream until combined.
Divide biscuit crumb mixture evenly between four glasses, then spoon or pipe cheesecake mixture on top of the biscuit base. Refrigerate until firm, about 1 - 1½ hours.
Decorate with reserved biscuit crumbs, thick caramel and extra biscoff cookies to serve.