Instructions

1. Get 8 small glass cups ready  
2. Make Crumb Base – In a ziploc bag, place the 24 Biscoff Cookies and seal it. Using a rolling pin, crush the cookies into crumbs.  
3. Transfer the cookie crumbs to a bowl and add the ¼ cup melted butter and mix in with a spoon or use your fingers – the way I find easiest! 
4. Add a tablespoon of crumb mixture at a time to each cup, distributing evenly until you have no more crumbs left (2-3 tablespoons in each cup should be sufficient – keep extra crumbs for decorating). Using your fingers or a spoon, press the crumbs down into the bottom of the cups, forming the cheesecake base. Place in the fridge to cool properly. 
5. Make the Cheesecake Filling: In a large mixing bowl, add the cream cheese and mix until smooth. 
6. Add the ½ cup Biscoff spread, powdered sugar (icing sugar) and vanilla essence and mix until well combined.  
7. In a separate mixing bowl, whip the cream until stiff peaks form. Now fold the whipped cream into the Biscoff/Cream Cheese mixture until it is well combined. 
8. Spoon or pipe the mixture into the cups. Avoid overfilling the cups – leave space for the toppings. 
9. Make the Topping: Melt the ½ cup biscoff spread in the microwave (30 seconds should be fine). Pour a little over each cheesecake filling – just enough to coat the top. Sprinkle a little of the leftover cookie crumbs you saved from step 4, over each of the cups. If you have any Biscoff Cookies left, you can cut in half and insert into the top of the cups. 
10. Place in the fridge for at least 2 hours before serving. Serve chilled.