In a food processor, blitz the Biscoff cookies until finely ground. Stream in the melted butter until combined. The mixture should be sandy but able to come together when pressed.

Spray 2 mini cheesecake pans with non-stick spray or line 2 muffin pans with cupcake liners. Press the cookie crumbs into the pans, about 1 tablespoon in each. Freeze or refrigerate while preparing the filling.

Using a hand mixer or stand mixer with a whisk attachment, beat the cold heavy cream in a chilled mixing bowl until stiff peaks form, about 2 minutes. Do not overbeat. Place in the fridge.

In another bowl, beat the cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and salt until smooth and fully combined.

Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.

Spoon the filling into a piping bag fitted with a round 1A tip and pipe onto the chilled crusts, smoothing the tops evenly.

Refrigerate the cheesecakes for 6 hours or overnight, loosely covered.

Microwave the Biscoff spread for about 20-30 seconds until melty. Spread it on top of the cheesecakes, allowing it to drip down the sides. Chill for 15-20 minutes until set.

Garnish with additional toppings like Biscoff cookies, whipped cream, or crumbled cookies. Serve and enjoy!