Preheat the oven to 325 degrees. Place cupcake liners in your pan.

Crush the Biscoff cookies into small pieces and crumbs. Some small chunks are okay - does not need to be finely ground.

Mix until the butter is incorporated and the mixture has a wet appearance.

Scoop out one heaping, loosely packed tablespoon worth of the crust mixture and place in the bottom of the cupcake lined baking pan.

Using the back of the tablespoon or the flat bottom of a ¼ cup measuring cup, gently press down to pack the crust into the bottom of the pan.

Repeat with the remaining crust mix. Set aside.

In the bowl of a stand mixer, combine the sugar and softened cream cheese - cream until smooth. Make sure the mixture is creamed together well.

Add in the eggs and mix until combined.

Add in the flour, vanilla, yogurt and lemon juice.

Combine well again - stop the machine and scrape down the sides and mix again.

Fill each cupcake liner until just under the rim of the top.

Bake in preheated oven for approximately 14-16 minutes. Before removing from the oven, preform a “jiggle test” - gently wiggle the pan and the centers of the cheesecakes should move slightly while the edges remain in place.

Remove from the oven and allow to cool to room temperature.

Then place in the fridge for an additional 2 hours to completely set.

Do not remove the liners from the pan before they have cooled and solidified, otherwise you will have a messy, broken cheesecake.

Place the whipping cream and powdered sugar in the bowl of a stand mixer and mix on high speed for 1-2 minutes until stiff peaks form.

Transfer the whipped cream to a pastry bag fitted with a large star tip and gently pipe a dollop of cream on each cheesecake.

Sprinkle with additional cookie crumbs.

Enjoy!