Crush sandwich cookies in a food processor. Place in a small bowl. Add coconut oil and stir with a fork. If your coconut oil is hard, microwave it for 15-30 seconds so you can scoop it.

Place 2 tablespoons of crust into each jar or glass. Press down to compact. (I use a shot glass for this step.)

Beat cream cheese in a large bowl with a hand mixer until smooth. Mix in International Delight and sugar. Stir in 2 cups of whipped topping. Equally divide among jars or glasses.

Stir 1/2 tablespoon International Delight into the remaining whipped topping. Equally divide among jars and top with a chocolate covered espresso bean. Chill for one hour before serving. Store in refrigerator.