1. Preheat the oven to 340°F (170°C). Line a muffin tin with seven paper liners and set aside.

2. Add the biscoff cookies to a freezer bag and crush them with a rolling pin until you get fine crumbs. Melt the butter and add to the crumbs – mix until well combined. Divide the crumbs between the paper liners and press them down to create an even layer in each paper liner.

3. Add the cream cheese, sour cream, heavy cream, and biscoff spread to a bowl and mix until well combined. Add the sugar, cornstarch, vanilla extract, and egg and mix in. Make sure there are no lumps of cornstarch in the mix. Divide the mixture between the paper liners (they should be almost full) and bake for 20-23 minutes. Take out of the oven and let cool down completely. Warm the nougat spread slightly and place a small portion of it on each of the mini cakes, then place in the fridge and chill for at least 3 hours or overnight.

4. Add the biscoff spread for the decoration in a small microwave-safe bowl and melt – that takes only a few seconds. Pour on top of the cooled cheesecakes (cover the nougat spread by doing so) and spread evenly. Place the mini cakes in the fridge again so the spread can firm up.

5. Whisk the heavy cream with some confectioners’ sugar until stiff peaks form. Add to a piping bag with a star tip and decorate the cheesecakes with whipped cream and some more cookies.