Grind cookies in a food processor, blender or crush by hand, until finely ground.

Add melted and cooled butter and ⅛ teaspoon salt, until moistened and hold together when squeezed in your hands.

Remove ¼ cup crumb and reserve for the topping.

Divide remaining crumb evenly (about heaping 1 tablespoon) between three, half-cup Souper Cubes trays.

Press down with the back of the spoon until even.

Mix cream cheese and confectionary sugar in a stand mixer with a paddle attachment on medium-high, until smooth and fluffy, about 3 minutes.

Add ¾ cup biscoff spread, scraping down sides as needed, about 1 minute.

Mix the whipping cream, sour cream, vanilla, and remaining ⅛ sea salt, until smooth and scraping the sides as needed, about 1 minute.

Turn to high speed, whip until lightened, about 2 minutes.

Remove ½ cup of batter and place it in a small bowl with remaining ½ cup Biscoff spread, stir until combined. Set aside for the topping swirl.

Pour or pipe the batter evenly (about ¼ cup) into Souper Cubes half-cup trays on top of the prepared crust.

Using a small spoon add dollops of the reserved Biscoff batter and make a marbled pattern in the top of the cheesecake by putting a skewer through it to make swirls.

Divide and sprinkle reserved ¼ cup of biscoff crumble on top of the cheesecakes.

Place the trays with labeled lids in the freezer overnight to fully freeze.

Allow the trays to stand on the counter for 5 minutes before removing the lid and pop out the frozen cubes.

Return to the refrigerator to thaw fully overnight or on the countertop for about 30 minutes to thaw.

Optional: Pop-out the cubes and transfer them to freezer-safe bags. Label and return back to the freezer.