In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter. Mix until the crumbs are evenly coated.

Press the cookie mixture firmly into the bottom of serving cups or small jars to form the crust. Set aside.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add the powdered sugar and vanilla extract, mixing until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Spoon or pipe the cheesecake mixture over the cookie crust in each cup.

Top each cheesecake cup with crushed chocolate sandwich cookies.

Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cheesecake to set.