Preparation

• Start by lining a muffin pan with cupcake liners or using silicone molds to ensure easy removal.
• In a mixing bowl, combine 1.5 cups of Biscoff cookie crumbs, 5 tablespoon of melted unsalted butter, and 1 tablespoon of brown sugar. Stir until it resembles wet sand. Press the mixture firmly into the muffin liners.
• Beat 8 ounces of softened cream cheese with an electric mixer until smooth, about 2-3 minutes.
• Add 0.5 cups of Biscoff cookie butter, 0.5 cups of powdered sugar, and 1 teaspoon of vanilla extract. Beat until fluffy, about 1-2 minutes.
• Whip 1 cup of cold heavy whipping cream until stiff peaks form, about 3-5 minutes.
• Gently fold the whipped cream into the cheesecake mixture until smooth.
• Spoon or pipe the cheesecake filling into the prepared crusts. Smooth the tops.
• Chill the filled cheesecakes in the refrigerator for at least 4 hours, or overnight for the best results.
• Warm 0.5 cups of Biscoff cookie butter in the microwave for 10-15 seconds and drizzle over the cheesecakes before serving.
• Garnish with extra cookie crumbs and whipped cream if desired. Serve chilled.