Ingredients
BUTTER
50g (3 tbsp)
BISCUITS
160 g (19)
CREAM CHEESE
200 g (1 cup)
BISCOFF SPREAD
160 g (1 cup)
FULL FAT CREAM
200 ml (¾ cup)
VANILLA EXTRACT
5 ml (1 tsp)
EXTRA COOKIES, PASTE FOR DECOR 

METHOD
Blitz cookies with a blender or coffee grinder until fine crumbs form.

Step 1
Mix crumbs with melted butter.

Step 2
Line nine cupcake cups with paper liners. Place one heaped tablespoon of the crumbled cookies into each cup. Press the crumbs down with a glass to form a base.

Step 3
In a clean bowl, combine the cream cheese with cookie paste and vanilla.

Step 4
In another bowl whip cream until stiff peaks form. Mix the cream into the cheesecake filling.

Step 5
Pipe the filling on top of the crumb cake layer.

Step 6
Chill the mini cheesecakes in the freezer for 30 minutes.

Step 7
Remove the cheesecakes from the paper liners, drizzle with Biscoff spread, and press a Biscoff cookie into each.

Step 8
Enjoy!