Whip the cream cheese together with the sugar and vanilla extract. Since there's no raw eggs here, you may taste and adjust the sweetness. I added a teaspoon of the blueberry syrup to the cream cheese filling and mix it in slightly but this step is optional.
Place the oreo cookies in a food processor and blitz till they're crumbly, add melted butter and pulse till you have a wet sand texture.
Take your glasses, fill the bottom with the oreo crumb, don't pat it down yet.
Fill the second layer with the cream cheese, start with two tablespoons dollop for each glass and then divide it evenly for the rest.
Use a knocking motion to get the cheese to settle down on an even layer. Just lift the glass and gently knock the bottom on the table.
When you have that even top, just spoon the blueberry compote on top.
Chill in the fridge for at least 30 mins before eating.