Make the cookie base

• Melt the unsalted butter in a saucepan over low heat.
• Grind the Maria biscuits finely in a food processor, add the melted butter and mix well.
• Divide the cookie dough into a muffin tin or silicone mold, press firmly against the bottom (use a glass with a cupcake liner).

Chill the bases

• Place the bases in the refrigerator for a few minutes.

Mix the cheesecake batter

• Put the cream cheese, granulated sugar and vanilla sugar in a deep bowl and mix for 1 minute.
• Sift the cornstarch over the bowl and mix again for 1 minute.
• Switch to a spatula and add the eggs one by one, stirring until each is fully incorporated, until the batter is smooth and airy.

Fill and bake

• Pipe the cheesecake batter over the cookie dough bases.
• Bake in a preheated oven at 115 °C for 22-25 minutes.
• Turn off the oven and let the mini cheesecakes cool slowly with the oven door closed to prevent cracking.

Prepare the Biscoff topping

• Heat the Biscoff spread over low heat in a saucepan, stirring constantly as it heats up quickly.
• Transfer the spread to a piping bag.

Make the white chocolate ganache

• Heat the heavy cream until it just boils.
• Add the broken white chocolate and let the mixture stand for 1-2 minutes.
• Stir with a spatula until smooth and transfer to a piping bag.

Warm the lemon curd

• Heat the lemon curd gently in a saucepan, stirring constantly.
• Remove from the heat when it starts to become runny and transfer to a piping bag.

Decorate and serve

• Decorate the mini cheesecakes with a layer of Biscoff spread, white chocolate ganache, lemon curd and cherry pie filling.
• Garnish with your preferred extras.