Instructions

1. In a large bowl cream the cream cheese. Next add condensed milk and mix until well combined. Then place the bowl in the refrigerator.
2. To make the crust, in a ziplock bag, 10-15 cookies and crush with a rolling pin. Place 1 tablespoon of crushed cookies in a mini mason jar.
3. Add cream cheese filling into the jars and with the leftover cookies garnish the cheesecake.
4. Refrigerate for at least 30 minutes. Best served chilled.