For the crust add the speculoos cookies into a food processor and pulse until a fine crumb. You can also place them in a plastic bag and crush with a rolling pin into fine crumbs.
I like to use a heaping tablespoon to portion out the crust into the cupcake liners. Then use the top of a jar to press the crust into place tightly in the muffin pan. Bake the crusts for 5 minutes.
In the bowl of an electric mixer fitted with a paddle attachment or large bowl with an electric mixer beat the cream cheese for 2 minutes on low-medium speed.
Bake the mini cheesecakes for 15-20 minutes. The cheesecake should jiggle just a little bit, the sides should be fully set. Let cool the chill in the fridge for a few hours.