TO MAKE CRUST

1. Line a 12-cup muffin tin with paper liners. Set it aside. 
2. Put the cream-filled cookies in a gallon sandwich bag, and using a dough roller, smash the cookies into crumbs. Add the cookie crumbs and melted cooled butter to a bowl. Use a fork to combine until moistened.
3. Divide the crumb mixture among the cups in the muffin tin and press to get a solid layer. Place in the fridge until the filling is ready. 

TO MAKE CHOCOLATE CHEESECAKE FILLING

1. To a saucepan, add 1 inch of water and heat over medium heat. Place a stove-safe bowl over the pan so that the bottom does not touch the water. 
2. Add the chocolate chips to the bowl and when the water starts to boil, reduce the heat to low and stir the chocolate with a spatula until it melts and becomes smooth. Remove from heat and let the chocolate cool.
3. Meanwhile, in a large bowl, beat the softened cream cheese, sour cream, vanilla, and powdered sugar on medium speed until smooth. Then, in a separate bowl, whip heavy whipping cream on high speed, until stiff peaks form. Set aside.
4. Add the cooled melted chocolate to the cheesecake filling and mix until smooth. Then, gently fold in the whipped cream.
5. Split the cheesecake filling among the cups in the muffin tin and spread evenly over the crust. Place in the fridge for 5-6 hours or overnight.

TO MAKE WHIPPED TOPPING

1. Once the cheesecakes are ready, beat the heavy whipping cream and powdered sugar in a bowl, until stiff peaks form.
2. Smooth whipped cream with a spoon onto each mini cheesecake. If desired, top with grated chocolate. Enjoy!