Step 1: Prepare the Crust

1. Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
2. Mix the crushed cookies with melted butter until well combined.
3. Line a muffin tin with cupcake liners and distribute the crust mixture evenly among them, pressing down firmly with a spoon or the back of a measuring cup.
4. Place the muffin tin in the fridge to set while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the Biscoff spread, powdered sugar, vanilla extract, and a pinch of salt. Beat until well combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the Biscoff cream cheese mixture using a spatula. Be careful not to overmix.

Step 3: Assemble the Mini Cheesecakes

1. Evenly distribute the cheesecake filling over the prepared crusts. Smooth the tops with a spatula.
2. Refrigerate for at least 4 hours or overnight to allow the cheesecakes to set.

Step 4: Add the Toppings

1. Once set, drizzle melted Biscoff spread over each cheesecake.
2. Sprinkle crushed Biscoff cookies on top for extra crunch.
3. Optionally, pipe whipped cream on top for a decorative touch.

Step 5: Serve and Enjoy

1. Carefully remove the cheesecakes from the muffin tin.
2. Let them sit at room temperature for 5-10 minutes before serving.
3. Enjoy these delightful mini Biscoff cheesecakes!