Line a muffin pan with cupcake liners or use silicone molds.

In a medium bowl, mix together Biscoff cookie crumbs, melted butter, and brown sugar. Stir until resembling wet sand.

Scoop about 1.5 tablespoons of the crumb mixture into each muffin liner and press down firmly.

In a large mixing bowl, beat softened cream cheese until smooth and creamy.

Add Biscoff cookie butter, powdered sugar, and vanilla extract. Beat until fluffy.

In a separate bowl, whip heavy cream until stiff peaks form.

Gently fold the whipped cream into the cheesecake mixture until smooth.

Spoon or pipe the cheesecake filling over the cold crusts in the muffin tray.

Cover the muffin tray and refrigerate for at least 4 hours or overnight.

Warm the extra Biscoff cookie butter in the microwave until pourable.

Drizzle the warmed Biscoff cookie butter over each mini cheesecake and garnish with extra crumbs and whipped cream if desired.

Carefully remove cheesecakes from the muffin pan and serve chilled.