Prepare the crust by mixing crushed Biscoff cookies and melted butter.

Press the cookie mixture into the bottoms of mini cheesecake tins or silicone molds.

In a mixing bowl, beat the softened cream cheese with powdered sugar until smooth.

Add Biscoff spread to the cream cheese mixture and mix until fully incorporated.

In a separate bowl, whip the heavy cream until soft peaks form, then fold it into the cheesecake mixture.

Spoon the cheesecake mixture over the crust in each mini tin and smooth the tops.

Chill the cheesecakes in the refrigerator for at least 4 hours, ideally overnight, to set.

Before serving, drizzle with extra Biscoff spread and top with additional Biscoff cookies.