1. Preheat the oven to 325°F and line a muffin tin with 12 paper liners.

2. Mix the Biscoff cookie crumbs with the melted butter until the crumbs are fully coated.

3. Divide the crust mixture evenly among the liners and press it down firmly into the bottom of each cup.

4. Bake the crusts for 5 minutes, then remove the pan and let them cool slightly.

5. In a large bowl, beat the cream cheese until completely smooth.

6. Add the granulated sugar and mix until well combined.

7. Blend in the sour cream, vanilla extract, and ground cinnamon.

8. Add the eggs one at a time, mixing on low speed just until incorporated.

9. Divide the cheesecake filling evenly over the prepared crusts.

10. Bake for 14 to 17 minutes, until the edges are set and the centers still have a slight jiggle.

11. Turn off the oven, crack the door, and let the cheesecakes rest inside for 5 minutes.

12. Remove the pan, cool the cheesecakes completely, then chill for at least 4 hours.

13. Beat the heavy whipping cream with the powdered sugar until pipeable peaks form.

14. Pipe or spoon the whipped cream onto the chilled cheesecakes.

15. Sprinkle the tops with crushed Biscoff cookies and serve cold.