Begin by placing Biscoff cookies in a food processor and pulse until you achieve a fine crumb texture.

Melt unsalted butter and combine it with the cookie crumbs in a mixing bowl, stirring until the mixture resembles wet sand that holds together when pressed.

Take mini cheesecake pans or cupcake liners and evenly distribute the crust mixture among them.

Press the mixture firmly into the bottom, ensuring it’s tightly packed and refrigerate for 30 minutes.

In a chilled mixing bowl, pour in the cold heavy cream and beat until stiff peaks form (about 3-5 minutes).

In another bowl, combine softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and a pinch of salt.

Beat this mixture until smooth and creamy (about 2-3 minutes).

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

Fit a piping bag with a large round tip and fill it with the cheesecake mixture.

Pipe the filling on top of the crusts and smooth the tops.

Cover and refrigerate for at least 6 hours, ideally overnight.

Before serving, melt additional Biscoff cookie butter and drizzle over the cheesecakes.

Top with crushed Biscoff cookies and a dollop of freshly whipped cream.