For the base, crush the biscoff biscuits and transfer to a bowl. Add in melted butter and mix well.
Transfer the biscuit crumbs into two small ramekins and press it down into an even layer. Set it in the fridge for 10-15 minutes.
For the filling, in another bowl add softened cream cheese, melted biscoff spread, icing sugar and whipped cream.
Mix everything until well combined and you see no lumps.
Transfer the mixture over the biscuit base and tap to get rid of all the air bubbles
Pour another 2 tbsp biscoff spread on top of the cheesecake and quickly swirl it around. Set in the fridge for 1-2 hours. Dig in until the cheesecake completely sets.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/small-serve-biscoff-cheesecake/