Melt the white chocolate (100 grams) using a double boiler and let it cool.

Melt the butter in a saucepan over low heat.

Grind the Biscoff cookies using a food processor.

In a large bowl, mix the finely ground Biscoff cookies with the melted butter.

Divide the cookie dough into a mini muffin tin or silicone mold (9 grams per piece). Cover the cookie dough with a cupcake liner and press firmly using a small glass or round object. Place the mold in the refrigerator.

In a large bowl, mix the melted white chocolate and cream cheese.

Add sugar and vanilla sugar. Mix for 1 minute. Sift the cornstarch over the bowl and mix for another minute. Put the mixer aside and use a spatula. Add the eggs one at a time, folding with the spatula until each egg is fully incorporated.

Portion the cheesecake batter (25-30 grams each) over the cookie dough. Tap the mold a few times on your work surface to remove any air bubbles.

Place the mini cheesecakes in a preheated oven at 115°C. Bake for 20-25 minutes. Turn off the oven and let the mini cheesecakes cool slowly with the oven door closed to prevent cracking. Let the cheesecakes rest in the oven for 1 hour, then cover and refrigerate (preferably overnight).

Heat the heavy cream almost to a boil. Add the white chocolate (100 grams) and let it sit for 1 minute. Stir until smooth.

Pour the white chocolate ganache over the mini cheesecakes and refrigerate until set.

Garnish the mini cheesecake bites with fruit and chocolate as desired.