1-Combine 2 cups of crushed chocolate sandwich cookies with melted butter in a small bowl to create the base layer.

2-Divide the crumb mixture evenly into 28 2-ounce cups, pressing the crumbs firmly into the bottom of each cup to form a solid crust.

3-In a separate bowl, whip the cream cheese and granulated sugar with an electric mixer until the mixture becomes smooth and creamy.

4-Add heavy cream and vanilla extract, then continue whipping on medium-high speed until the mixture turns light, thick, and fluffy, forming stiff peaks for that perfect texture.

5-Gently fold in ½ cup of crushed chocolate sandwich cookies into the whipped filling to add crunch without overmixing.

6-Using a piping bag, fill each cup about three quarters full with the cream cheese mixture for even layers.

7-Top each dessert cup with one mini chocolate sandwich cookie or sprinkle extra cookie crumbs on top for a fun finish.

8-Seal the cups with lids and refrigerate; they can be served right away or kept in the fridge for 2 to 3 days to let flavors meld.