In a food processor blend cookies with butter.

Then press a tablespoon and a half of the mixture into each jar.

Press the mixture so it's firm in the bottom of each jar, otherwise, it will get all mixed in the cheesecake batter and won't be on the bottom.

Next with a mixer, whip the cream cheese until smooth. (If your cream cheese has not been left at room temperature for an hour, place it unwrapped on a plate and use the defrost feature of your microwave to take the chill off of it, about 30 seconds at a 30% power, do that twice if once was not enough. You don't want to heat the cream cheese, but it won't mix smoothly if it's cold)

Next, add in the brown sugar and mix until it's well blended, then add the vanilla extract and heavy cream. Whip until the mixture is fluffy.

Mix in 1/2 cup mini chocolate chips.

Place mixture into a gallon plastic bag seal it, then cut off one of the bottom corners and pipe the batter into the jars over the cookie crust.

Top the jars with the remaining chocolate chips and a small cookie.

Place jars in the fridge to chill completely. At least an hour.

If you want to place the lids on the jars, don't fill each jar so high.