Crush the double stuffed chocolate sandwich cookies until they are fine crumbs.

Pour the melted butter over the crumbs and stir until combined.

Form the crusts, by pressing 2 1/2 tablespoons of the cookie mixture, into each of the four mini tartlet pans (mine are 3 3/4 inch with removable bottoms) and place them in the freezer to set.

In a medium bowl, beat the softened cream cheese.

In a separate bowl, beat heavy whipping cream until soft peaks form.

Add the cream cheese and beat until stiff peaks form.

Mix in the powdered sugar and the vanilla.

Spoon a tablespoon of raspberry pie filling or raspberry sauce into the center of each chocolate cookie crust.

Pipe the cheesecake whipped cream onto the raspberry tartlets.

Sprinkle each of the tartlets with 1 tablespoon of BROOKSIDE Crunchy Clusters.

Carefully remove the tartlets from the pan and store them in the fridge until ready serve.