1. In a medium sized bowl, combine vanilla cookie crumbs, melted butter and sugar. Set aside.
2. In a mixer bowl, beat cream cheese until smooth. Add powdered sugar, Amaretto liqueur and almond extract and beat until smooth. Set aside.
3. 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.
4. To add layers to cups, first add about 2 tbsp of the cookie crumble. Next add a layer of the cheesecake. Top the cheesecake with raspberries and whipped cream.
5. Repeat the previous layers one more time.
6. Refrigerate trifles until firm and you’re ready to serve them.