Cheesecake: In a heat proof bowl over a saucepan of boiling water, melt the cooking chocolate, stirring until smooth.
Using an electric mixer, beat the cream cheese, and sugar together until smooth. Beat in the melted chocolate and cream until well combined and thick.
To Assemble: In the bottom of a glass, layer the ingredients, starting with the biscuit crumb, cheesecake, peppermint crisp, whipped cream and bubbly. repeat layers, finishing with chocolate. (save some cream and peppermint crisp for serving). Repeat in rest of glasses.
Refrigerate for at least 4 hours.
Remove from fridge about 20 minutes before serving. Pipe on cream and sprinkle with peppermint crisp.