Using a mixer fitted with the whisk attachment, or a handheld electric whisk, whisk whipping cream until stiff peaks form. Set aside.

Using a mixer fitted with the paddle attachment, or a handheld electric whisk, whip cream cheese and sugar until light and fluffy.

Add in the Flavour Drops and a pinch of salt and mix until just combined.

Use a spatula to gently fold in the whipped cream until just combined.

In a small bowl, combine the graham crumbs and melted butter. Stir until the mixture resembles wet sand.

Divide the crust between 6 glasses. Top with the cheesecake filling. Place in the fridge for at least 30 minutes to chill and for flavours to infuse.

Top with optional garnishes and enjoy. Store covered in the fridge for up to 3 days.