Mini Biscoff Cheesecakes (Print Version)

# Ingredients:

01 - 1 package (8.8 oz/250g) Biscoff cookies.
02 - 1/2 cup unsalted butter, melted.
03 - 1 cup heavy cream, cold.
04 - 3 blocks (8 oz each) full-fat cream cheese, room temperature.
05 - 1 cup powdered sugar.
06 - 1 cup creamy Biscoff cookie butter.
07 - 1/3 cup sour cream, room temperature.
08 - 2 teaspoons pure vanilla extract.
09 - Pinch of salt.
10 - 1/2 cup creamy Biscoff cookie butter for topping.
11 - Additional Biscoff cookies for garnish.
12 - Whipped cream for garnish.

# Instructions:

01 - Process Biscoff cookies in food processor until finely ground. Mix in melted butter until sandy and can hold shape when pressed.
02 - Spray mini cheesecake pans with non-stick spray or line muffin tins. Press about 1 tablespoon of crust mixture into each cavity.
03 - Beat cold heavy cream in chilled bowl until stiff peaks form, about 2 minutes. Refrigerate while making filling.
04 - Beat cream cheese, powdered sugar, cookie butter, sour cream, vanilla and salt until smooth. Gently fold in whipped cream.
05 - Pipe filling into crusts using piping bag with round tip. Smooth tops evenly.
06 - Refrigerate for 6 hours or overnight until set.
07 - Melt Biscoff spread and spread on tops. Chill 15-20 minutes until set then garnish with cookies and whipped cream.

# Notes:

01 - Can be made up to 4 days ahead and stored in fridge.
02 - Freezes well for up to 3 months.
03 - Room temperature ingredients are essential for smooth filling.

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