For the Crust:

1. Place the wafer cookies in a food processor and pulse until fine crumbs form.
2. Meanwhile, melt the butter in the microwave in a large mixing bowl.
3. Add the crumbs to the melted butter in the bowl and mix until the butter has been thoroughly incorporated.
4. Reserve ¼ cup of the crumbs and set aside for garnish later.
5. Spoon the remaining mixture into the bottom of individual jars, small glasses, or ramekins (I did roughly 2-3 tablespoons per vessel). Alternatively, you can press them into one large pie dish.
6. Spoon a couple tablespoons of the hot fudge sauce over the crumbs in each jar, spreading it out just slightly to create an even layer.
7. Set aside.

For the Filling:

1. In the bowl of a stand mixer, or using a hand mixer, beat together the cream cheese and peanut butter until smooth and fluffy, about 2 minutes.
2. Add the salt, vanilla, and half of the powdered sugar. Mix to incorporate.
3. Add the rest of the sugar and beat again for another minute or until the mixture is smooth and fluffy. Beat in a splash of cream or milk.
4. Spoon the mixture over top of the fudge and crumbs in each jar.
5. Place the jars in the fridge for at least 1 hour so the filling can firm up.

To Serve:

1. Remove the jars from the fridge and garnish with whipped cream, chopped peanut butter cups, and the reserved cookie crumbs. Serve chilled.