Melt butter, stir in crushed shortbread biscuits, spoon biscuits into each glass.

Filling: Whip fresh cream into stiff peaks for 3 minutes. In another bowl beat cream cheese, icing sugar, vanilla together until smooth and creamy. Fold in the whipped cream into the cheese cake mixture until combined, using electric whisk or spatula. Evenly spoon or pipe using a piping bag about 1/2 cup of filling into each serving glass. Spoon topping and
garnishes on top of filling.
– Refrigerate for 3 to hours.