1. Prepare the Crust

• In a mixing bowl, combine the crushed cookies, melted butter, and sugar. Mix until well combined and resembles wet sand.
• Divide the mixture evenly into the bottoms of a 12-cup muffin tin lined with cupcake liners or silicone molds.
• Press firmly using the back of a spoon or a flat-bottomed glass.
• Place in the fridge to set while you prepare the filling.

2. Make the Coffee Cheesecake Filling

• In a large bowl, beat the cream cheese until smooth and fluffy using an electric mixer.
• Add the powdered sugar, vanilla extract, and instant espresso powder (or cooled brewed coffee). Beat until fully incorporated.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Gently fold the whipped cream into the coffee cheesecake mixture until smooth and creamy.

3. Assemble the Cheesecakes

• Spoon or pipe the cheesecake filling evenly into each prepared crust.
• Smooth the tops with a spatula.
• Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight for best results.

4. Prepare the Whipped Topping

• In a bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
• Pipe or spoon the whipped cream onto the chilled cheesecakes.
• Dust with cocoa powder or finely ground coffee.
• Garnish with a chocolate-covered espresso bean for an elegant finish.

5. Serve and Enjoy

• Carefully remove cheesecakes from the muffin tin and peel off the liners.
• Serve chilled and enjoy with a cup of coffee for the ultimate coffee-lover’s dessert!