GOLDEN OREO COOKIE CRUST:If you haven’t done so, crush up the Oreo’s and almonds (I used a plastic baggy and rolling pin but a food processor will work as well.) And place in a bowl.

Pour the melted butter, cinnamon, and salt over the cookie crumbs. Mix well to combine, the texture will be like crumbly wet sand.  

CHEESECAKE FILLING:In a mixing bowl, beat the cream cheese and sugar until smooth. Add heavy cream, vanilla, and lemon juice, and beat until smooth and creamy.

BERRY FILLINGS:Make each of the berry fillings separately. 

Add the berries, sugar, and water to a small saucepan. 

Cook over medium heat. As the mixture cooks, mash up the berries to help break down the fruit and release the juices. Stir frequently. Once the mixture begins to bubble, turn the heat down to low and simmer until the mixture reduces by half. Stir frequently so the fruit doesn’t stick to the bottom of the pan and burn. 

Cool to room temp. 

ASSEMBLY:Line up your jars (or cups). Layered the jars as follows: Oreo cookie crust crumbles, cheesecake filling, blueberry filling, cheesecake filling, strawberry filling, cookie crust crumbles and 2 fresh blueberries and a strawberry sliver to garnish. Have all your ingredients ready to go.

Start by adding the cookie crust crumbles to the bottom of each jar. Press the crumb mixture down with the back of a spoon to form a crust.

Fill a Ziploc sandwich bag with cheesecake filling and cut one corner off, I suggest a small cut so you can control how much comes out (you can also use a piping bag). Squeeze the filling on top of the cookie crust crumbles. If you prefer to use a spoon for this step instead of the sandwich bag, that also works.  

Layer on your blueberry filling about a ¼ inch thick.

Add another layer of cheesecake filling. NOTE: your cheesecake filling may sink into the blueberry filling. Not a big deal.

Add strawberry filling about ¼ inch thick. 

Make sure to keep a ¼ inch space between the top of your strawberry filling to the top of the jar. This allows room for the garnish to sink in when you put the lids on without oozing out the sides. 

Sprinkle with crumbles and add 2 fresh blueberries and a strawberry slice for garnish. 

Twist on the lids. Refrigerate until ready to serve.