Step 1: Prepare the Cookie Crust

1. Preheat the oven to 350°F (175°C).
2. Line a 12-cup muffin pan with paper liners.
3. Crush the Biscoff cookies into fine crumbs using a food processor or rolling pin.
4. Reserve 2 tablespoons of cookie crumbs for topping.
5. Add the melted butter to the remaining crumbs and mix until combined.
6. Divide the mixture evenly among the 12 muffin liners, using approximately 1 tablespoon per cup.
7. Press the crumbs firmly into the bottom of each liner using your fingers or a small measuring cup.

Step 2: Make the Cheesecake Filling

1. Add the softened cream cheese, cookie butter, sugar, vanilla extract, and salt to a food processor.
2. Pulse until the mixture becomes smooth and creamy.
3. Add the eggs and pulse just a few times until combined.
4. Scrape down the sides of the bowl and mix briefly again. Avoid overmixing.
5. Divide the cheesecake filling evenly among the muffin liners, using approximately 3 tablespoons per cup.

Step 3: Bake the Mini Cheesecakes

1. Bake for 13–15 minutes, or until the edges are set and the centers are slightly jiggly.
2. For firmer cheesecakes, bake for another minute or two until the centers are fully set.
3. Remove the muffin pan from the oven and place it on a cooling rack.
4. Allow the cheesecakes to cool in the pan for approximately 1 hour.

Step 4: Add the Topping

1. Remove the slightly cooled cheesecakes from the muffin pan.
2. Microwave the Biscoff cookie butter in 5-second intervals until melted and pourable.
3. Drizzle the melted cookie butter over each cheesecake.
4. Sprinkle the reserved Biscoff cookie crumbs on top.
5. Lightly cover and refrigerate for at least 2 hours until completely chilled.
6. Serve cold and enjoy!