1️⃣ Blitz the Biscoff cookies in a food processor until finely ground. Stream in the melted butter until combined. The mixture will be sandy but should come together when pressed. 🥄

1 (8.8 oz, 250g) package Biscoff cookies, 1/2 cup melted butter, unsalted
2️⃣ Spray 2 mini cheesecake pans with non-stick spray (or 2, 12-count muffin pans with cupcake liners), then press crumbs into pans (about 1 tbsp. in each). Freeze or refrigerate while you make the filling. ❄️

3️⃣ Beat the cold heavy cream with a hand mixer in a medium-sized chilled mixing bowl, or in a stand mixer fitted with the whisk attachment, until stiff peaks form (about 2 minutes). Be careful not to overbeat. Place in the fridge while you prepare the rest of the cheesecake filling. 🥄

1 cup heavy cream, cold
4️⃣ In another medium-large mixing bowl, beat the cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla, and salt until smooth and fully combined. 🍥

3 (8 oz. blocks) full-fat cream cheese, softened to room temperature, 1 cup powdered sugar, 1 cup creamy Biscoff cookie butter, 1/3 cup sour cream, room temperature, 2 tsp pure vanilla extract, pinch of salt
5️⃣ Fold the whipped cream in gently using a rubber spatula until no white streaks remain. 🍦

6️⃣ Spoon the filling into a piping bag fitted with a round 1A tip and pipe the filling onto the chilled crust. Smooth the tops out in an even layer. 🍰

7️⃣ Refrigerate for 6 hours or overnight (you can loosely cover). ❄️

8️⃣ Melt the Biscoff spread in the microwave for about 20-30 seconds until melty. Spread on tops of cheesecakes (it can drip down the sides) and then place back in the fridge until set, about 15-20 minutes. 🍫

1/2 cup creamy Biscoff cookie butter
9️⃣ Garnish with any other desired toppings (e.g., a piece of Biscoff cookie on top at a cute angle, crumbled Biscoff cookie, whipped cream). Serve and ENJOY! 🎉

Additional Biscoff cookies for garnish (whole or crushed), whipped cream