In the bowl of a food processor fitted with the blade attachment, pulse the cookies to fine crumbs resembling wet sand. Pour the crumbs into a small bowl. Add the melted butter and stir to combine. Add 2 tablespoons of the cookie crumbs to the bottom of 4 small coddlers. Tamp the cookie crust down with your fingers or with the back of a small spoon. Set in the fridge to harden while you prepare the filling.
To make the filling: In a microwave-safe bowl, heat the white chocolate and 2 tablespoons of heavy cream for 20 seconds. Remove and stir to melt. Allow to cool to room temperature.
In a small saucepan, sprinkle the gelatin over ¼ cup of water. Let it stand for 1 minute. Turn the heat to medium-low and stir to dissolve the gelatin. Do not boil. Remove from the heat and cool slightly.
In medium mixing bowl, use a hand mixer to whip the remaining ¼ cup of heavy cream to stiff peaks. Set aside.
In a large mixing bowl, add the cream cheese and melted white chocolate. Use the hand mixer and beat until smooth. Add the gelatin, sugar and salt. Beat again until combined. Fold in the whipped cream.
To assemble: Remove the coddlers from the refrigerator. Pour 2 tablespoons of the cream cheese filling on top of the prepared crust. Dot the filling with raspberry jam. Use a skewer to swirl the jam into the cream cheese mixture. Top with another 2 tablespoons of filling and finish with another swirl of raspberry jam. Repeat with the remaining 3 coddlers.
Place in the refrigerator to set for at least 2 hours.
To garnish, top with a fresh raspberry and or chocolate shavings.