For this recipe I used 6 ounce size Weck canning jars. You could also use small Mason jars.

Divide the crumbled Keebler Pecan Sandies cookies into the bottom of each jar (about 3 tablespoons each).

With a hand or stand mixer beat together the cream cheese, powdered sugar, instant espresso and vanilla butter nut extract until smooth. Add the whipped topping and beat until smooth.

Divide the cheesecake coffee mousse evenly among the four jars. Refrigerate for at least 2 hours (or overnight) before serving.

In a small, nonstick skillet over medium heat, melt the butter and brown sugar. Add the pecans and stir constantly for about 2 minutes. Allow pecans to cool on a parchment paper lined plate.

Serve the cheesecakes topped with whipped cream, butter pecans and/or whole Pecan Sandies if desired.