Steps to Prepare

• Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed chocolate cookies with melted butter until the mixture resembles wet sand. Press the mixture firmly into cupcake liners set in a muffin tin.
• Place the muffin tin in the oven and bake for 8 minutes until the crusts are set. Remove them from the oven and let them cool completely.
• In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar and vanilla extract, blending until well combined. Gently fold in the sour cream.
• Once the crusts are cool, spoon or pipe the cheesecake mixture generously into each cup until they are filled to the top.
• Cover the cheesecake cups with plastic wrap and refrigerate for at least 4 hours, though overnight chilling is ideal to let the flavors meld beautifully.
• Just before serving, generously top each cheesecake cup with fluffy whipped cream and drizzle with rich chocolate sauce.