• Lay out 36 shot glasses, ready for the cheesecakes.
• Blitz the Biscoff biscuits into fine crumbs and mix with the melted butter. Place 2 teaspoons of this mixture into each shot glass and press firmly into place. You can use the small end of a wooden spoon or your finger to do this.
• In a large bowl, mix together the cream cheese, Biscoff spread and icing sugar.
• Add the double cream to the bowl and use an electric whisk to whip it all up until thick. Transfer this filling into a piping bag and cut the tip off.
• Pipe some of the filling into each shot glass.

Topping:

• Melt the Biscoff spread in the microwave for 20-30 seconds until runny then use it to top each cheesecake shot.
• Crush the biscuits into pieces and sprinkle them over the shots.