Start by crushing your Biscoff cookies into fine crumbs, then transfer them to a mixing bowl.

Melt 3 tablespoons of unsalted butter and stir it in along with 1 teaspoon of brown sugar until thoroughly mixed.

Press the mixture into the bottoms of your mini cheesecake molds, creating a compact crust. Chill in the refrigerator for about 15-20 minutes.

In a large mixing bowl, beat 12 ounces of softened cream cheese until smooth.

Gradually add in ½ cup of Biscoff cookie butter, ⅓ cup of granulated sugar, and a pinch of salt while mixing.

Add ¼ cup of sour cream, 2 tablespoons of heavy cream, and 2 teaspoons of pure vanilla extract; mix on low speed until just combined.

Gently beat in 1 whole egg and 1 egg yolk one at a time, mixing on low just until incorporated.

Preheat your oven to 325°F and fill the chilled crusts with the creamy filling.

Bake for 18-22 minutes, until edges are set but centers jiggle slightly.

Allow to cool in molds for 10-15 minutes, then chill in the refrigerator for at least 4 hours.

Warm up an additional ¼ cup of Biscoff cookie butter and drizzle over each cheesecake before serving.