Make the crust

• Crush the cookies in a food processor until they turn into a fine powder
• Combine the crushed cookies and the melted butter
• Add the cookie mixture into a lined cupcake pan, per liner, and press it down very firmly

Beat the cheesecake batter

• In a bowl, beat the cream cheese, vanilla and sugar until smooth
• Add the cold heavy cream and beat until stiff peaks

Fold in the cookies

• Roughly crush the cookies and fold them into the batter
• Distribute the batter between the liners

Freeze

• Freeze until solid

Decorate and serve

• Use black fondant for the face decor
• Take the cheesecake out of the freezer a few minutes before serving so it can soften a bit