Line the holes of a muffin tin with silicone cups.

Crush the Biscoff cookies in a blender. Melt the butter in a small saucepan. Add the crushed Biscoff biscuits and stir until well combined. Spoon the buttery Biscoff crumbs into the muffin trays, filling them just under half way full. Using a spoon measuring cup, firmly press the crumbs into the holes. This will help the base to compact together and make it less likely to crumble. Refrigerate until needed.

Using an electric mixer, beat the cream cheese until creamy. Add the icing sugar and Biscoff spread and continue to beat until the mixture is soft, smooth and creamy.

In a separate bowl, lightly whip the double cream to soft peaks. Fold the cream into the Biscoff cheesecake mixture until well incorporated. Spoon the cheesecake mixture on top of the chilled base, using a spoon to smooth the top as best as you can. Place the tin in the fridge for at least 4-6 hours or preferably overnight.

When you're ready to serve the cheesecakes, remove them from the fridge and lightly run a small palette knife around them to release them from the tins. Using the baking parchment strips, lift each cheesecake from the tin. Place the 25g Biscoff in a small saucepan and melt over a very low heat (this just takes seconds - if the Biscoff becomes too hot it will become grainy) Drizzle each cheesecake with the warmed Biscoff spread, sprinkle with the crushed biscuits and top with a whole Biscoff biscuit.