Preparation

• Prepare the muffin pan by lining it with cupcake liners or using silicone molds.
• Combine the Biscoff cookie crumbs, melted butter, and brown sugar in a mixing bowl until it resembles wet sand.
• Scoop the crust mixture into each muffin liner and press down firmly. Chill in the fridge for 15 minutes.
• Beat the softened cream cheese in a large bowl until smooth.
• Mix in the Biscoff cookie butter, powdered sugar, and vanilla extract until fluffy.
• Whip the heavy cream in a separate bowl until stiff peaks form.
• Gently fold the whipped cream into the cheesecake mixture.
• Fill the chilled crusts with the cheesecake filling and smooth the tops.
• Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
• Warm the remaining Biscoff cookie butter slightly and drizzle over each cheesecake.
• Garnish with crushed Biscoff cookies and whipped cream if desired. Serve chilled.