Mini Pumpkin Spice Cheesecakes

In a mixing bowl, stir together the Biscoff cookie crumbs, brown sugar, and melted butter. Portion the crumbs into the mini cheesecake pan using a small cookie scoop (about 1 tablespoon). Firmly press the crumbs into the bottom of the pan to form the crust. Set aside.
Line a large plate with several layers of paper towels. Spread the 1½ cups pumpkin puree onto the paper towels and blot the pumpkin puree dry with additional paper towels until the dried pumpkin puree equals 1 cup. Set aside.
In a large bowl, use an electric hand mixer to cream the cream cheese and powdered sugar until smooth. Add the 1 cup of dried pumpkin puree, vanilla extract, and pumpkin pie spice and mix on medium speed until well combined and smooth.
Pour in the heavy cream and whip the cheesecake mixture on medium-high speed until the mixture thickens and becomes light and fluffy.
Fill a piping bag with the pumpkin spice cheesecake mixture and pipe it onto the Biscoff cookie crusts, slightly above the top of the pan. Chill the cheesecakes in the refrigerator for 12 hours or overnight.
After chilling, remove the cheesecakes from the pan.
In a bowl with an electric mixer, whip the heavy cream, powdered sugar and vanilla extract until stiff peaks form. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream, and pipe a dollop of whipped cream onto each of the cheesecakes. Sprinkle additional Biscoff cookie crumbs on the top, if desired.