Put almost all of the sleeve of cookies into a food processor (save a few to decorate the tops), pulse until they become crumbs. If you don't have a food processor crush them in a gallon size plastic baggie. This will make 1 1/2 cups of cookie crumbs.

Melt butter, combine cookie crumbs and butter in a bowl.

Press the cookie crumb and butter mixture into 12 silicone cupcake liners in a cupcake pan (or into a pie dish if making just one big cheesecake).

Make the no bake cheesecake mix according to the package directions. Divide the cheesecake evenly among the 12 silicone cupcake liners. Press each with the back of a spoon to evenly distribute.

Place in the freezer for at least an hour.  Once frozen the cupcake liners will be easy to remove. Place a broken piece of the saved Biscoff cookies and a few cookie crumbs on top to decorate. Once cupcake liners are removed, store in fridge.