Place the Golden Oreo Cookies in the Food Processor, and pulse into crumbs.

Add the Melted Butter, and pulse until well mixed.

Fill the Bottom of the dessert cups with the Crumbs, about 2 Tablespoons in each cup. Place in the Freezer.

In the mixing bowl of a stand mixer, add the Jello Cheesecake Pudding, Whipping Cream, Powdered Sugar, and Prosecco, and Whip with the whisk attachment until thick and creamy, about 2 minutes.

Start the mixer on low until ingredients are blended, then turn on high to whip thick. Remove the dessert cups from the Freezer, and measure out 1 cup of the Pudding, and pour 1/4 cup into each of the dessert cups. Place the cups back in the freezer for about an hour.

In the mixing bowl, add the Raspberry Syrup, and blend until mixed, and pink.

Place the Sugar on the Raspberries, and stir to coat.

Place the Raspberries, and all the Sugar in the Mixing Bowl, and mix until well blended, and the color is a bright Raspberry Pink. If the Color is not Bright enough, add a few drops of the Syrup, and a few more Raspberries, and a teaspoon of Sugar. Blend well, and place in the Refrigerator.

When the Cheesecake Pudding has set up, remove from the freezer, and add a layer of crumbs, equally to each of the dessert cups, on top of the White layer.

Remove the Raspberry Cheesecake Pudding from the Refrigerator, and pour evenly, filling the dessert cups.

Place in the Refrigerator, overnight for best results.

Before serving, top with Whipped Cream, and a Fresh Raspberry. Serve, and Enjoy!