Prepare the Crust: In a mixing bowl, combine the crumbled chocolate sandwich cookies with melted butter. Blend until the crumbs are coated. Press this mixture evenly into the bottom of your serving cups, then chill them in the refrigerator for about 15 minutes.

Melt the Chocolate: Gently melt the chopped dark chocolate in a microwave or using a double boiler. Keep an eye on it to avoid burning. Set the melted chocolate aside to cool slightly while you prepare the mousse mixture.

Blend the Mousse Base: In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Gradually mix in the cooled melted chocolate until fully incorporated.

Whip the Cream: In another bowl, whip the cold heavy cream until you achieve soft peaks. This will give your mousse a light and airy texture. Gently fold this whipped cream into the chocolate mixture, taking care not to deflate it.

Assemble the Mousse Cups: Spoon the silky mousse over the chilled cookie crust in your cups. Smooth the tops with the back of a spoon or spatula to make them look appealing.

Create the Topping: In a small bowl, mash the fresh raspberries until they’re juicy. Stir in the raspberry jam for a pop of flavor and color. Spoon this delightful mixture over the mousse layer.

Chill and Serve: Cover and chill your assembled mousse cups in the fridge for at least 2 hours, allowing the flavors to meld and the dessert to set perfectly.