Lightly grease a muffin pan (12) with cooking spray and set aside.
Crush the biscuits by hand or in a food processor until you get fine crumbs. Add the melted butter to the crumbs and mix together. Divide evenly the mixture into the muffin pan and press them down tightly. Place in the fridge.
In a large bowl, cream together the cream cheese, speculoos spread and icing sugar. Set aside.
Whip the heavy cream and fold it gently in the cream cheese mixture.
Evenly distribute the mixture between all the cavities of the muffin pan. Place in the freezer for about 10 minutes.
While the cheesecakes are setting, warm the speculoos spread. Top each mini cheesecake with equal amounts of the spread* and top it with crushed biscuits. Place in the fridge for 30 minutes.
Before serving the cheesecakes, take them out of the mold and let rest for about 30 minutes. Enjoy!
*You can also simply drizzle some of the warm spread on top instead of creating a new layer.