### Instructions
**1. Prepare the Crust:**
* Preheat oven to 160°C (325°F). Line a 12-cup muffin tin with paper liners.
* Crush the Biscoff biscuits into fine crumbs. You can use a food processor or place them in a Ziploc bag and crush with a rolling pin.
* In a medium bowl, combine the crushed Biscoff biscuits with the melted butter.
* Divide the mixture evenly among the muffin cups and press firmly into the bottom to form the crust. You can use the back of a spoon or a small glass.
* Bake for 5 minutes, then remove from the oven and let cool slightly while you prepare the filling.
**2. Make the Cheesecake Filling:**
* In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar until smooth and creamy.
* Beat in the egg and vanilla extract until just combined.
* Gently fold in the melted Biscoff spread until no streaks remain. Be careful not to overmix.
**3. Assemble and Bake:**
* Spoon the cheesecake filling evenly over the biscuit crusts in the muffin tin.
* Bake for 18-22 minutes, or until the edges are just set and the centers have a slight jiggle.
* Turn off the oven and leave the cheesecakes inside with the door slightly ajar for 15 minutes. This helps prevent cracking.
* Remove from the oven and let them cool completely in the muffin tin on a wire rack.
**4. Chill and Serve:**
* Once completely cooled, transfer the mini cheesecakes to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow them to set properly.
* Before serving, if desired, drizzle with extra melted Biscoff spread and sprinkle with a few crushed Biscoff biscuits for an extra touch of indulgence.
### Short Tips
* **Room Temperature Ingredients:** Ensure your cream cheese and egg are at room temperature for a smooth, lump-free batter.
* **Don’t Overmix:** Overmixing the cheesecake batter can incorporate too much air, leading to cracks during baking. Mix until just combined.
* **Water Bath (Optional):** For an even creamier cheesecake with less risk of cracking, you can bake these in a water bath. Place the muffin tin inside a larger roasting pan and fill the roasting pan with about an inch of hot water.
* **Storage:** Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3-4 days.
