1. Preheat oven:
Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners or use silicone molds.
2. Make the crust:
Mix Biscoff crumbs with melted butter. Press the mixture firmly into the base of each liner. Bake for 5 minutes, then let cool.
3. Make the filling:
In a bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla, then beat in the eggs one at a time. Mix until creamy and well combined.
4. Fill and bake:
Pour the cheesecake mixture over each crust, filling nearly to the top. Bake for 18–20 minutes or until just set. Let cool completely, then chill in the fridge for at least 4 hours or overnight.
5. Add topping:
Spoon or drizzle warm Biscoff spread over each mini cheesecake. Top with crushed Biscoff cookies.