*See notes for no-bake version

For the Crust:

• Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners and/or spray 12 cavities with cooking spray.
• Add the biscoff cookies, sugar and salt to a food processor. Pulse until no chunks remain and it becomes like fine sand. If you don’t have a food processor, still make sure you crumble the cookies finely or the wet/dry ratio will be off.
• Add the melted butter and pulse until combined. Then distribute evenly (about a heaping tablespoon each) amongst the 12 cupcake liners. Press the crumbles down with the bottom of a shot glass (or your fingers).
• Bake for 10-12 minutes.

For the Cheesecake:

• In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and mix until smooth. Add the rest of the ingredients and mix on low until all the ingredients are incorporated.
• Distribute the cheesecake batter evenly between the cupcake liners. They will be filled to the top.
• Bake for 25-30 minutes or until slightly puffy at the edges. Remove from the oven and place on a wire rack to cool for 30 minutes. Then transfer to the fridge and chill for at least 4 hours.

For the Topping:

• Melt biscoff cookie butter in the microwave for 30 seconds. Evenly drizzle the cookie butter over top of the mini cheesecakes (you can do this before or after you remove the liners).
• Add to the fridge for 30 minutes or freezer for 10-15 minutes to allow cookie butter to harden. Top with whipped cream and a Biscoff cookie, if desired, and enjoy!