Pulse chocolate sandwich cookies in a food processor until they are cookie crumbs and set aside.

Mix cream cheese and vanilla extract together in a bowl and set aside.

Put heavy whipping cream in a stand mixer and start whipping the cream by starting on low and then increasing slowly to a medium speed until it starts to make a soft peak.

Slowly add in cream cheese mixture, confectioners sugar (powdered sugar), and half of the Oreo crumbs. Turn off the mixer once combined.*

Take 4 serving glasses and fill the bottoms with a small layer of cookie, then mousse and fill each glass until its half full.

Put another layer of cookie crumbs then fill the rest of the glass with mousse.

Enjoy immediately or refrigerate for a least 1-2 hours to allow the mousse to set.