Place 8 Biscoff cookies into a food processor and process until super fine. Transfer the cookie crumbs to a small bowl and mix in 2 tablespoons of melted butter until the mixture resembles wet sand. If the mixture is too dry, add a little more butter. If too wet, add a few more crushed cookies. The finely ground texture is important for a crunchy crust.

Line a 4-cup cupcake pan with double paper liners. Add 1 and a half tablespoons of the cookie mixture to each liner. Using a tart shaper or the back of a spoon, press the mixture down firmly to create a sturdy base, then press up the sides to about halfway. Make sure the base is thicker than the sides so it holds together when picked up.

Add one-third cup of sugar to a mixing bowl first, then add 8 ounces of room temperature cream cheese on top. Using a hand mixer or stand mixer with the paddle attachment on low speed, beat until smooth. Adding the sugar first helps the grit break down lumps in the cream cheese for a smoother filling. Do not mix on high speed, as you do not want to whip air into the batter.

Scoop 3 tablespoons of cheesecake filling into each prepared crust. The filling will look like it is overfilled, but it will settle as it cools. Use any remaining filling to top off each cheesecake evenly.

Set up the Ninja Combi with the bottom pan and rack insert. Add 1 cup of room temperature water to the bottom pan. Place the cheesecakes on the bottom level. Place the upper rack on the top level to deflect steam and the fan from hitting the cheesecakes directly. Make sure the appliance is completely cold before starting.

Flip the switch up and select Combi Bake. Set the temperature to 350 degrees Fahrenheit (175 degrees Celsius) and the time to 3 minutes. The appliance will run a 20-minute preheat and steam cycle before the 3-minute bake begins, for a total cook time of about 23 minutes. Do not use Combi Meals or Combi Crisp, as the cheesecakes will not cook correctly.

While the cheesecakes are baking or cooling, make the cherry topping. Add 1 and a half cups of frozen cherries, one-quarter cup of water, and one-third cup of sugar to a small saucepan over medium to medium-low heat. Stir and bring the liquid to a gentle simmer. Do not let it reach a full boil.

Mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Give it a stir right before adding it to the cherry mixture. While stirring continuously, pour the cornstarch slurry into the simmering cherries. Keep stirring until the liquid thickens and you can scrape across the bottom of the pot and see it separate. Remove from heat and stir in half a teaspoon of vanilla extract.

Transfer the cherry topping to a shallow dish and refrigerate until cooled. The cherries should remain whole and intact, not broken down.

When the cheesecakes are done, remove them from the Combi. They will be domed up like cupcakes, which is exactly what you want. Refrigerate for at least 2 hours or overnight until fully chilled and set. The cheesecakes will compress down as they cool, leaving room for the cherry topping.

Once chilled, gently remove the cheesecakes from the cupcake pan. Top each one with 2-3 cherries and a little bit of the cherry juice. Serve and enjoy the crunchy Biscoff cookie crust with the creamy cheesecake and homemade cherry topping.