1. Preheat your oven to 325°F (165°C). Line a muffin tin with paper liners.
2. In a bowl, combine the crushed Biscoff cookies and melted butter until the mixture resembles wet sand. Press about a tablespoon of the mixture into the bottom of each muffin liner.
3. In a separate bowl, beat the softened cream cheese with the sugar, vanilla extract, and a pinch of salt until smooth and creamy. This usually takes about 2-3 minutes.
4. Add the egg and continue to beat until fully incorporated. Stir in the caramel sauce.
5. Pour the cheesecake mixture over the prepared crusts, filling each liner almost to the top.
6. Bake for 18-20 minutes, or until the centers are just set. Remember, it’s okay if they still have a slight jiggle; they will firm up as they cool.
7. Allow the bites to cool in the pan for about 10 minutes before transferring them to a wire rack. Drizzle with extra caramel sauce before serving.

These steps are inspired by the simplicity I crave as a mom. No fuss, no frills, just pure, delicious cheesecake goodness.