1. Prepare the Crust

• Preheat your oven to 325°F (165°C).
• In a mixing bowl, combine the crushed Biscoff cookies and melted butter until evenly moistened.
• Line a muffin tin with cupcake liners and spoon about 1½ tablespoons of the crust mixture into each liner. Press firmly with the back of a spoon to form a compact base.
• Bake the crusts for 5 minutes, then let them cool while you prepare the filling.

2. Make the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
• Add the vanilla extract and mix until combined.
• Beat in the eggs, one at a time, until fully incorporated.
• Fold in the Biscoff spread until the mixture is smooth and evenly flavored.

3. Assemble the Cheesecakes

• Divide the filling evenly among the prepared muffin liners, filling each about ¾ full.
• Smooth the tops with a spatula for a polished look.

4. Bake the Mini Cheesecakes

• Bake in the preheated oven for 15–18 minutes, or until the centers are set but still slightly jiggly.
• Turn off the oven and let the cheesecakes cool inside with the door slightly open for 10 minutes. This prevents cracking.
• Transfer to a wire rack to cool completely, then refrigerate for at least 2 hours, or overnight for best results.

5. Decorate and Serve

• Melt the Biscoff spread in the microwave for 20–30 seconds and drizzle it over the chilled cheesecakes.
• Garnish with whipped cream and a sprinkle of crushed Biscoff cookies for added texture and flavor.
• Serve chilled and enjoy!