Prepare the Layers

1. Crush vanilla wafer cookies to make 1 cup of crumbs in a food processor. Alternately, you can place the cookies in a plastic bag and crush them with a rolling pin until fine.
2. In a medium sized bowl, combine vanilla cookie crumbs, melted butter and sugar. Set aside.
3. In a mixer bowl, beat softened cream cheese until smooth. Add powdered sugar, amaretto liqueur and almond extract. Beat until smooth and set aside.
4. In another mixer bowl, whip heavy whipping cream on high speed until it starts to thicken. Add amaretto liqueur and powdered sugar, then continue to whip on high speed until stiff peaks form. Set aside

Assemble the Mini Trifles

1. Place five 9 oz glasses or jars in front of you. First add about 2 tbsp of the cookie crumble into each container. Next add a layer of the cheesecake. Then top the cheesecake with raspberries and whipped cream.
2. Repeat the previous layers one more time.
3. Refrigerate trifles until firm and you’re ready to serve them (about 3-4 hours).
4. If desired, top with a swirl of whipped cream, a raspberry and a few cookie crumbs just before serving. 
5. Keep leftovers covered and refrigerated. Best if eaten within 3-4 days.