Start with 4 small mason jars (1 cup size), washed and dried. Add 1 tablespoon of the chocolate cookie crumbs to the bottom of each mason jar, pushing them down with the back of a spoon so they're packed evenly in the bottom of the jars.

Add the cream cheese to the bowl of your stand mixer (a large bowl and a hand mixer does the job just fine too!) and whip it on high speed until it's fluffy and smooth.

Add the powdered sugar, the unsweetened cocoa powder and the vanilla and mix on high speed until they're incorporated evenly. Be sure to scrape down the sides of the bowl several times so everything gets incorporated.

Fold in 1 cup of the whipped topping by hand using a rubber spatula until there are no more streaks of white.

Spoon the cheesecake mixture into the jars, dividing it evenly between the 4 jars.

Top the cheesecake mixture with as many fresh raspberries as you can and store the mason jars covered in the refrigerator for at least an hour before serving.

Top each mini-cheesecake with the remaining whipped topping and garnish with some dark chocolate shavings and a few fresh raspberries before serving!