In a medium bowl, combine chocolate cookie crumbs and melted butter. Mix until well combined.

Press the mixture evenly into the bottom of 12 mini cheesecake cups or muffin tins. Chill in the refrigerator for 15 minutes.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.

Gradually add powdered sugar and vanilla extract, mixing until fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Divide the cream cheese mixture into three equal parts.

In one part, mix in the melted semi-sweet chocolate until fully combined. In the second part, mix in the melted milk chocolate. In the third part, mix in the melted white chocolate.

Layer the chocolate mixtures into the chilled crusts, starting with the semi-sweet chocolate layer, followed by the milk chocolate, and finishing with the white chocolate layer.

Smooth the tops with a spatula and refrigerate for at least 4 hours or until set.

Before serving, garnish with chocolate shavings or a dusting of cocoa powder.