Line a standard 12-cup muffin pan with paper or foil cupcake liners.

In a medium bowl, combine the finely crushed Biscoff cookies and melted butter. Stir until all crumbs are evenly moistened.

Divide the crumb mixture evenly among the cupcake liners, using about 1 tablespoon per cup. Press the crumbs firmly into an even crust using the bottom of a small glass or measuring spoon. Refrigerate while preparing the filling.

In a large mixing bowl, beat the softened cream cheese and powdered sugar on medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl.

Add ¾ cup Biscoff spread, vanilla extract, and salt. Beat until fully combined and smooth.

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

Fold the whipped cream gently into the Biscoff cream cheese mixture in two additions. Fold only until no white streaks remain.

Spoon or pipe the filling evenly over the chilled cookie crusts. Smooth the tops with a small spatula or the back of a spoon.

Cover the muffin pan and refrigerate for at least 6 hours, preferably overnight, until the cheesecakes are firm.

Before serving, warm the remaining ¼ cup Biscoff spread in 10-second microwave intervals, stirring between each interval, until smooth and pourable. Drizzle over the chilled cheesecakes.

Top with crushed Biscoff cookies, mini cookies, or whipped cream if desired. Serve chilled.