Add the sandwich cookies to a food processor and pulse until the cookies form fine crumbs. Alternatively, cookies can be added to a Ziploc bag with a seal and crushed using a meat tenderizer or your hands.

Place the crushed cookie crumbs in a small bowl and pour melted butter over them. Mix with a fork to combine until the mixture is sufficiently moistened and has a wet sandy texture to it.

Divide the mixture evenly amongst five 4oz dessert glasses, pressing down on the mixture to flatten as best you can. Set aside while you make the cookies and cream cheesecakes.

Add the sandwich cookies to a food processor and pulse until the cookies form fine crumbs. Set aside.

To a bowl of an electric mixer fitted with a whisk attachment, add the cream cheese. Whip over medium speed for about 20 seconds. Stop the mixer and add the confectioners' sugar.

Turn the mixer back on and over low speed, whip the cream cheese and confectioners' sugar until combined. Increase the speed to medium/high and whip until the mixture is combined and fluffy. Add the vanilla bean paste. Add the heavy cream in three parts, waiting for the mixture to thicken slightly before adding in more heavy cream. Whip until fluffy and combined. Turn off the mixer and fold in the crushed cookie crumbs.

Transfer the filling to a piping bag fitted with a star or round tip. Alternatively, you can transfer the mixture to a Ziploc bag and snip off a corner with scissors.

Pipe Cookies -n- Cream filling into each dessert glass and top with either a whole sandwich cookie or crushed sandwich cookies. I can't tell you how to live your life.

Place in the refrigerator until ready to eat.

Make 5