Biscoff Crumbs Layer

1. Make cookie crumbs by pulsing cookies in a food processor or placing cookies in a zip bag and crushing with a rolling pin. Combine crushed Biscoff cookie crumbs with melted butter.
2. Evenly divided cookie crumbs in jars and lightly pressing into the bottom of the jars (see note below). Place in the fridge to set up. 

Pumpkin Biscoff Cheesecake Filling

1. In a large bowl, whisk room temperature cream cheese until smooth with a hand-held mixer.
2. Add cookie butter, pumpkin purée, pumpkin pie spice, sifted confectioners sugar and vanilla, Whisk until smooth and set aside.
3. In a medium sized bowl, whisk cold heavy cream until stiff peaks. You can use the same beaters from the cheesecake mixture.
4. Transfer whipped cream into the pumpkin biscoff cheesecake mixture and with a rubber spatula, gently fold until combined.
5. Remove jars from the fridge and evenly divide cheesecake mixture in each jar. Smooth the top as much as you can.

Cookie Butter Layer

1. Place cookie butter in the microwave for 10 to 15 seconds. We just want it to be warm enough to pour easily. Pour a layer of cookie butter in each jar. Add as much as you'd like, I poured about 1 tablespoon in each jar.
2. Place in the fridge and allow to set for at least 2 hours before serving.
3. Garnish with whipped cream and extra cookie crumbs if you wish. Enjoy!