In a mixing bowl, stir together the Biscoff cookie crumbs, granulated sugar, and melted salted butter. Portion the crumbs into the mini cheesecake pan using a small cookie scoop (about 1 tablespoon). Firmly press the crumbs into the bottom of the pan to form the crust. Set aside.

In a large bowl, use an electric hand mixer to cream the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth. Pour in the heavy cream and whip the cheesecake mixture on medium-high speed until the mixture thickens and becomes light and fluffy.

Fill a piping bag with the Biscoff cheesecake mixture and pipe it onto the Biscoff cookie crusts, slightly above the top of the pan. Chill the cheesecakes in the refrigerator for 12 hours or overnight. After chilling, remove the cheesecakes from the pan.

To make the whipped cream, in a bowl with an electric mixer, whip the heavy cream, powdered sugar and vanilla extract until medium-stiff peaks form. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream.

Heat the additional Biscoff spread in the microwave for about 30 seconds to melt slightly. To assemble the cheesecakes, pipe or spoon the melted Biscoff spread on the top of the cheesecakes. Pipe a small swirl of whipped cream on top. Sprinkle the cheesecakes with Biscoff cookie crumbs and top each cheesecake with half of a Biscoff cookie.