Melted Caramel (I used Trader Joe's Salted Caramel)
Combine the crushed Biscoff Cookies and sugar into the melted butter. Press 2 Tbls of mixture into 4 mini cheesecake pans. Bake at 350 for 5 minutes. Cool.
Using a paddle attachment, beat the cream cheese until smooth. Add half the milk mixing on low until combined. Add in Gingerbread Pudding mix and remainder of milk. Mix until smooth.
Add mixture to a gallon baggie and snip off 1 inch edge. Squeeze into mini cheesecake pan, give the pan a good banging on the counter to flatten mixture and remove air bubbles. Smooth top with offset spatula.
Place in the fridge for at least three hours until firm.
Remove from pan and drizzle with caramel.
Serve with whipped cream and a cup of coffee. Enjoy!