Add 2 cups of the crushed cookie crumbs and the melted butter to a small mixing bowl (3-4 cups) Stir to completely coat the crumbs.

Add 2 teaspoons of the buttered crumbs to each of the cups. Use either a spoon or an extra cup to tamp down the buttered crumbs.

Using either a stand mixer with a wire whisk attachment, or a large mixing bowl with a handheld mixer on medium speed, mix the softened cream for about 1 minute until smooth. (It’s important that the cream cheese is softened to room temperature for smoother blending and no clumps are visible)

Add the powdered sugar, ½ cup at a time, mixing well after each ½ cup. (Be sure to use a silicone spatula to scrape down the sides of the mixer as you go)

Add the cold heavy cream and vanilla. Continue to mix for another 2-3 minutes until the mixture has thickened. (The mixture should be thick enough to hold its shape when piped into the cups)

Fold in the remaining ½ cup of crushed cookie crumbs.

Add the cookies and cream filling to a disposable piping bag. (You can also use a gallon size ziplock with a corner snipped off)

Snip the end of the piping bag off. Squeeze the cookies and cream filling on top of the buttered cookie crumbs. Fill the cup about ¾ of the way full.

Place 1 of the Oreo minis on top of the cookies and cream filling. Top the cups with the lids and chill in the refrigerator until ready to serve. The dessert cups will keep in the refrigerator for up to 3 days. You can also freeze the cups for up to 1 month.