Preheat your oven to 350°F (175°C). In a food processor, crush the Biscoff cookies until they resemble fine crumbs. Melt the unsalted butter and combine it with the cookie crumbs until fully coated. Line a muffin tin with paper liners and firmly press the mixture into the bottom of each cup to create a solid crust.

In a mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, about 2 minutes. Gradually add granulated sugar and vanilla extract, blending until well combined. Crack in the large eggs one at a time, mixing lightly after each addition, then gently fold in the Biscoff spread.

Ensure your oven is preheated to 325°F (160°C). Carefully spoon the cheesecake filling over the prepared crusts in the muffin tin, filling each cup about three-quarters full. Bake for 25 minutes, keeping an eye out for the centers to set, though they should still have a slight jiggle.

Once baked, remove the tin from the oven and allow the cheesecakes to cool at room temperature for about 30 minutes. After cooling, gently cover the tin with plastic wrap and refrigerate for at least 2 hours.

Whip up some homemade whipped cream and dollop it on top of each cheesecake. Sprinkle crushed Biscoff cookies over the whipped cream for an extra touch.