Ingredients: 2 tablespoons KAHLÚA 6 ounces cream cheese, cold 1 cup confectioners’ sugar 1 1/2 tablespoons cocoa powder 1 teaspoon vanilla extract 1/2 teaspoon vanilla bean paste 1 cup cold heavy cream 36 pre-made mini chocolate chip cookies Instructions: Add cream cheese, confectioners' sugar, Kahlúa, cocoa powder, vanilla extract and paste to a bowl and whip until mixture is combined and smooth. Continue whipping on high while adding the heavy cream, making sure that it is incorporated and thickened before adding more. Whip until the cheesecake mixture is thickened and has a mousse consistency, and then add it to a piping bag fitted with a star or round tip. Layer the Kahlúa cheesecake cream and mini chocolate chip cookies into 6, 4-ounce mini flutes or mason jars until they are full. Refrigerate until ready to serve.

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