Melt the Butter in a small mixing bowl and set aside to cool down.

Finely crush the Biscoff Cookies, either in the food processor or by placing them inside a freezing bag and crushing them with a rolling pin.

Add the crumbs to the melted butter and stir with a spatula until combined. It should have the consistency of wet sand.

Prepare a Muffin Pan or Mini Cheesecake Pan with paper muffin liners.

Scoop the crust mixture into the muffin liners and press the crumbs well to pack them tightly.

Place in the fridge to chill.

Preheat your oven on 140 degree Celsius / 285 degree Fahrenheit.

Place the room temperature Cream Cheese and Sour Cream in a large mixing bowl or the bowl of your stand mixer.

Mix for a few minutes until no lumps remain and the mixture is smooth.

Add the melted Biscoff Spread, Brown Sugar and Speculoos Spice. Mix until just combined.

Add the Eggs and slowly mix them in, stopping as soon as combine to avoid creating too many air bubbles.

Scoop the cream cheese mixture over the chilled crust.

Tap the muffin tin on a hard surface a few times to pop any air bubbles remaining in the mixture.

Bake on the lowest rack of your oven for 20 to 25 minutes. The filling should be slightly wobbly in the centre.

Turn off the oven, slightly open the door and let the mini cheesecakes cool down for 30 minutes.

Remove from the oven, leave at room temperature for another 30 minutes before transferring in the fridge for at least 1 more hour.

For the glaze: Melt the Biscoff Spread (1) until warm and very liquid.

Remove the paper liners from the cheesecakes (optional) then pour a little bit of the spread over each cheesecakes.

Place in the fridge to allow for the glaze to set.

For the whipped cream: Slightly melt the Biscoff Spread (2) until fluid, then set aside to cool down for a few minutes.

Place the cold Cream in a large mixing bowl and pour in the Biscoff Spread.

Using a mixer, whip on medium to medium high speed until you reach stiff peaks.

Put the Whipped Cream in a piping bag with a start nozzle and pipe it over the cheesecakes.

Finish each cheesecakes with a sprinkle of crushed biscoff cookies and half of a cookie pressed into the whipped cream.