Preheat your oven to 325 degrees Fahrenheit and line a standard muffin pan with paper liners.
Combine crushed Biscoff cookies with melted butter until the mixture resembles wet sand.
Press about one tablespoon of the crumb mixture firmly into the bottom of each muffin liner to form the base.
In a large bowl, beat the room temperature cream cheese and sugar together on medium speed until smooth and creamy.
Add the Biscoff spread and vanilla extract to the bowl, mixing until fully incorporated and free of lumps.
Add the eggs one at a time, mixing on low speed after each addition just until combined to avoid over-aerating the batter.
Divide the cheesecake batter evenly among the prepared muffin liners.
Bake for 15 minutes or until the edges are set but the centers remain slightly wobbly.
Cool at room temperature before transferring to the refrigerator to chill for at least 2 hours before serving.