Melt the vegan block margarine in a bowl for 30 seconds in the microwave, or in a saucepan on the hob. Set aside.
Crush 100g Biscoff biscuits in a bag with a rolling pin or similar, or blitz them in a food processor.
Mix the biscuit crumbs into the melted margarine until they are fully combined.
Press the crumbs into the bottom of each hole of the tin, (or into the base of the muffin cases, if using). Place in the fridge to chill.
To make the filling:
In a large bowl or food mixer, beat together the cream cheese and caster sugar. (If you're using a food mixer, use just a medium speed - you need to be gentle with the cream cheese).
Add the vegan cream, lemon juice, vanilla extract and Biscoff spread and mix until fully combined.
Spoon the filling on top of the bases and smooth down with a knife, then level off the top.
Put the cheesecakes into the freezer, (ideally overnight), to take out and decorate 1-2 hours before you will be serving them. This makes them very easy to pop out of their tins and keep their perfect shape.
To finish (1-2 hours before serving):
Remove the cheesecakes from the freezer (or fridge) and pop out of their tins. Place them on a large plate or serving tray, (or straight onto the plates you will serve them on).
Crush 3 of the remaining Biscoff biscuits into crumbs, and snap the other 3 in half.
Put the 100g Biscoff spread into a microwaveable bowl and heat for 30 seconds until runny. (Alternatively heat in a small saucepan). Pour it into a clean squeezy bottle, or into a bag with a small corner chopped off.
Pipe the Biscoff spread around the edge of each cheesecake, creating drips down the side.
Fill in the top of the cheesecake with Biscoff spread, then sprinkle with a small pile of crumbs. Repeat for the remaining cheesecakes.
Just before serving, when the cheesecakes are soft, poke the biscuit halves into the top of each cheesecake. Enjoy!