Add your oreo biscuits into a ziplock bag and bash with a rolling pin until a fine crumb is formed

Transfer to a bowl and add in your melted butter and stir well, transfer your biscuit mixture into your glass jars and divide evenly to form the biscuit layer of your cheesecakes. I used the end of a rolling pin to compact the bases. Chill in the fridge for 15 minutes.

Melt your chocolate in 2-3 30 second intervals in the microwave until nice and melted. Set aside to cool.

Whip your double cream, cream cheese and vanilla extract until soft peaks form .Don’t overwork your cream or it will split and you'll have to start again! Once the chocolate is cool (about room temperature) add to the cream mixture and gently fold it in until combined.

Divide your chocolate cheesecake mix evenly into each glass jar and pop in the fridge to set for 40 minutes. I used a piping bag but you can just spoon it in.

Whip together the double cream, icing sugar, and vanilla extract until soft peaks. Transfer to a piping bag with a star tip and pipe on top of the cheesecakes!

Enjoy!