Put 130 g cookies in a freezer bag and crumble them finely with a rolling pin. Melt butter and mix with the cookie crumbs. Divide the cookie-butter mixture into 6 ovenproof glasses, press down slightly with a teaspoon and chill for about 15 minutes.
Mix the quark, eggs, sugar, vanillin sugar, milk and salt with the whisk of the hand mixer until smooth. Stir the pudding powder into the cheese cream, spread the cream evenly on the glasses.
Bake the cheese cakes in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes. After baking, let the cakes cool down completely for about 2 hours. Break the remaining cookies into small pieces and decorate the cake with them.