Mix the biscuits and butter together. Divide and press firmly into the bottom of the muffin cases.
Add the cream to a mixing bowl and beat until soft peaks form. Set aside.
Add the cream cheese and Biscoff spread to a mixing bowl and beat until smooth.
Pour the water over the gelatine and leave to sponge. Place in the microwave and microwave for 10 seconds. Stir and then microwave for another 5 seconds, taking care not to boil it.
Add the cream to the cream cheese mixture and beat until smooth.
Add the gelatine to the cream cheese mixture in a thin stream, while beating continuously.
Working quickly, divide the mixture between the prepared muffin cases.
Refrigerate for 2 hours until firm. Keep refrigerated until serving.
Finish by adding a Biscoff biscuit into each mini cheesecake.
