Preheat the oven to 350°F. Line a cupcake pan with baking liners.

Grind the Biscoff cookies into a fine crumb using a food processor or blender.

In a medium-sized bowl, combine the cookie crumbs with 3 tablespoons of the melted butter and stir until well combined. If the mixture still seems dry, add an additional tablespoon.

Spoon 1 heaping tablespoon of the crust mixture into each cupcake liner and press into the pan with a spoon. Set aside.

In a mixing bowl, beat the cream cheese, sugar, spices and vanilla extract until well combined and free of any lumps, scraping down the bowl as needed.

Next, beat in the sour cream and molasses until well combined. Then add the eggs, beating until the mixture is completely smooth.

Use a large cookie scoop (or ¼ cup measuring cup) to spoon the batter into the prepared cupcake liners. A heaping cooking scoop should fill the liners nearly full, leaving about ¼-inch at the top.

Bake at 350°F for 15-18 minutes. The centers of the cheesecake should be slightly giggly. Remove from the oven and cool completely in the pan.Then refrigerate for a minimum of 2 hours prior to serving. Keep stored in the refrigerator in an airtight container. Add toppings prior to serving.

For the topping: Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Pipe or spoon onto chilled cheesecakes and top with a cookie.