Place the brownie brittle in a food processor, pulse with the chopping blade until it resembles fine crumbs.

Add the melted butter to the food processor, pulse again until the butter mixes thoroughly with the crumbs.

Remove and transfer the mixture to small serving cups. Tamp down with a honey dripper, or any small object that fits inside the jars. Set aside.

Melt the chocolate in the microwave for about 2 minutes, checking every 30 seconds. Stir each time and once the chocolate is smooth place it on the counter to cool slightly.

In a stand mixer combine the cream cheese and chocolate. Mix until combined.

Add the confectioners’ sugar and whipped cream, mixing on medium speed until it starts to thicken.

Increase to high until the mixture is fluffy.

Transfer to the serving dishes with a spoon, or pour the cheesecake mixture into a piping bag for a prettier presentation.

Top each serving dishes with broken brownie bits. Place in the fridge for an hour.

Serve with a big old chocolate loving smile!