Begin by crushing your chosen cookies in a food processor or by placing them in a zip-lock bag and using a rolling pin until they resemble fine crumbs.

In a large bowl, combine the crumbs with melted butter to ensure they hold together, then set aside while you prepare the filling.

Take your mini dessert cups and evenly distribute the cookie crumb mixture into the bottom of each cup, pressing down gently.

Using a hand mixer, beat the cream cheese in a mixing bowl until it turns smooth and fluffy, about 2-3 minutes.

Gradually mix in superfine sugar, blending until fully dissolved. Add in the heavy cream and vanilla extract, and continue blending until thickened, about 4-5 minutes.

For a fun touch, add a few drops of gel food coloring into the mixture if desired, stirring gently.

Spoon or pipe the creamy cheesecake mixture over the cookie crumb base in each dessert cup, smoothing the tops with a spatula.

Carefully place the filled dessert cups in the refrigerator and chill for at least two hours.

Right before serving, add a Raffaello chocolate on top of each dessert cup.