Preheat oven to 350 F and spray a muffin tin with nonstick spray.
Combine all crust ingredients until crumbs are well moistened.
Divide the crumb mixture between the 12 muffin cups, and press the crumbs into the bottom of the muffin cups.
Bake crusts for 5-7 minutes. Let cool.
While the crusts are baking and cooling, combine the vanilla melts, cream, and bourbon in the bowl of a double boiler, stirring frequently until melts are fully melted and mixture is smooth.
Remove from heat and cool for 15-20 minutes.
Beat in cream cheese until smooth.
Spoon filling on top of cooled crusts filling the cups most of the way to the top.
Chill for at least one hour, longer is better.
Serve chilled and laissez les bons temps rouler!