Creating Mini Biscoff cheesecakes is simple when you follow these steps:

1. Prepare the Crust: In a mixing bowl, combine crushed Biscoff cookies and melted butter. Stir until well combined.
2. Fill the Cups: Spoon the cookie mixture into the bottom of mini cheesecake cups or muffin tins, packing it down firmly.
3. Make the Cheesecake Filling: In another bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.
4. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
5. Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture until well combined.
6. Fill the Cups: Spoon or pipe the cheesecake filling over the crusts in the mini cups, smoothing the tops as needed.
7. Chill: Place the filled mini cheesecakes in the refrigerator for at least 2 hours, or overnight for the best results.
8. Add Toppings: Before serving, drizzle warmed Biscoff spread over the top of each cheesecake and sprinkle with additional cookie crumbs.
9. Serve: Carefully remove the cheesecakes from the cups or tins and place them on a serving platter.