Follow these steps to bring these delightful mini cheesecakes to life:

1. Preheat your oven to 325°F and line a muffin tin with paper liners.
2. In a small bowl, combine the Biscoff cookie crumbs and melted butter. Press about a tablespoon of the mixture into the bottom of each lined muffin cup.
3. In a large mixing bowl, beat the softened cream cheese until smooth. Add in the sugar and vanilla extract, mixing until well combined.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in the sour cream and heavy cream until the mixture is smooth and creamy.
6. Pour the cheesecake filling over the Biscoff crusts, filling each cup about 3/4 full.
7. Spoon a teaspoon of caramel sauce onto each cheesecake and use a toothpick to swirl it into the batter.
8. Bake in the preheated oven for 18-20 minutes, or until the centers are set and slightly jiggly.
9. Allow the cheesecakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
10. Once cooled, drizzle additional caramel sauce over the top for an extra touch of sweetness.

Remember to let them chill in the fridge for at least 2 hours before serving. This step is crucial for setting the flavors and ensuring the creamy texture we all love.