Make the biscuit base

• Crush the Biscoff biscuits into fine crumbs.
• Mix the crumbs with the melted butter until evenly coated.
• Press the mixture into the muffin pan cavities lined with paper cases.

Make the cheesecake filling

• Beat the cream cheese with the sugar until smooth.
• Add the eggs one at a time, then the vanilla extract and sour cream, and mix until just combined.

Fill and bake

• Spoon the filling over the biscuit bases.
• Bake at 160 °C until set with a slight wobble in the centre.

Chill

• Let the mini cheesecakes cool, then refrigerate until firm.

Top and serve

• Drizzle the melted Biscoff spread over the chilled cheesecakes.
• Finish with a piece of Biscoff biscuit and serve.