1. Preheat your oven to 325°F and line a muffin tin with paper liners.
2. In a medium bowl, combine the crushed Biscoff cookies and melted butter. Mix until the crumbs are evenly coated.
3. Spoon about 1 tablespoon of the cookie mixture into each liner, pressing down to form a crust. Set aside.
4. In a large bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes.
5. Add the sugar and vanilla extract, and continue to beat until well combined.
6. Mix in the eggs one at a time, ensuring they are fully incorporated before adding the next.
7. Fold in the sour cream and a pinch of salt, blending until the mixture is smooth.
8. Pour the cheesecake batter over the prepared crusts, filling each liner about three-quarters full.
9. Drizzle the caramel sauce over the top of each mini cheesecake and use a toothpick to swirl it into the batter.
10. Bake for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle.
11. Allow the cheesecakes to cool in the pan for about 30 minutes before transferring them to the refrigerator to chill for at least 2 hours.

Remember, patience is key when it comes to chilling! Letting them set properly ensures that perfect creamy texture we all love.