Mini Biscoff Cheesecakes

Grind the Biscoff using a food processor.

Melt the butter in a saucepan over low heat.

Add the finely ground Biscoff cookies to a deep bowl and mix with the melted butter until combined.

Take a silicone mold. Spread the cookie dough evenly over it and press firmly against the bottom (use the bottom of a spoon). Place in the refrigerator for a while.

In a deep bowl, combine the cream cheese, crème fraîche, sugar, and vanilla sugar. Mix for 1 minute until smooth. Sift the cornstarch over the bowl. Mix for another minute. Set aside the mixer and use a spatula from now on. Crack the eggs one by one into the bowl. Gently fold the egg into the cheesecake batter using a spatula.

Spoon half of the cream cheese mixture over the cookie dough. Place half a Biscoff cookie on top. Spoon the remaining cheesecake batter over it and spread it evenly.

Place the mini cheesecakes in a preheated oven at 115°C (235°F). Bake for 22-25 minutes or until the edges are firm. Turn off the oven and let the Biscoff cheesecake sit in the oven for 1 hour. This prevents the cheesecake from sinking/cracking.

Remove the square mini cheesecakes from the silicone mold.

Heat the Biscoff spread in a saucepan over low heat until it becomes liquid. Keep an eye on it as it melts quickly. Transfer the Biscoff spread to a piping bag.

Pipe the Biscoff spread over the dessert by going along the sides. Create a 'drip' effect and fill the center with Biscoff spread. Garnish with a dollop of cream and half a Biscoff cookie. Bismillah, enjoy!