Make the crust

• Crush the Biscoff cookies into fine crumbs.
• Melt the unsalted butter and mix with the crumbs until combined.
• Line a muffin pan with cupcake liners, add the crust mix and press it down firmly.

Chill the crust

• Place the pan in the freezer to set the crust.

Whip the cream

• Pour the heavy cream into a bowl and mix until stiff peaks form.

Make the cheesecake filling

• In another bowl, mix the cream cheese with the Biscoff spread.
• Add the powdered sugar and vanilla extract.
• Add the whipped cream and mix until well combined.

Assemble and freeze

• Spoon the cheesecake mix over the crusts and smooth out the tops.
• Freeze until set.

Decorate

• Melt some Biscoff spread in the microwave.
• Drizzle over the cheesecakes and top with crushed cookies.