In a food processor, blend sandwich cookies until mixture is entirely fine and coarse crumbs with no large pieces remaining. Mix in melted butter until combined.
Meanwhile, in a large bowl, use an electric or stand mixer fitted with the whisk attachment to whip the cream cheese until it is smooth and creamy. Add cream, 3/4 cup Bonne Maman Mixed Berries Preserves, and lemon zest. Mix on low until combined and then increase speed to high and continue to mix until it is light and fluffy.
In small serving dishes, add about 1/4 cup of crumbs to bottom of each dish, tap down gently to form a flat layer. Add a layer of the cream cheese mixture to each dish, using about half of the mixture and leaving half for the top layer. (I used a piping bag to make it a little neater). Spoon a heaping teaspoon of jam on top of cream cheese mixture and then top with remaining cream cheese mixture.
Chill for at least an hour or until ready to serve.
Serve topped with whipped cream and fresh berries if desired.
These look pretty in small mason jars or old fashioned glasses.