Press 1 section of the cookie dough into the bottom of each muffin cup.
Bake for 12 minutes, until the cookie dough is lightly browned.
Meanwhile, beat together the cream cheese, granulated sugar, brown sugar, vanilla extract, and sour cream until smooth and fluffy.
Add in the egg and mix by hand until combined.
Fold in ½ cup of the mini chocolate chips.
Divide the cheesecake mixture over the baked cookie “crusts” in each muffin tin.
Turn the oven temperature down to 325°F. Bake an additional 18 minutes until the cheesecake is just set.
Cool the cheesecakes on the countertop for 30 minutes, then transfer them to the refrigerator and chill for at least 2 hours to become firm.
Just before serving, whip heavy cream until soft peaks form. Add powdered sugar and continue whipping until stiff peaks form but before the whipping cream turns to butter.
Pipe or mound the cookie dough cheesecakes with whipped cream. Crush a handful of the mini cookies and sprinkle over the cheesecakes. Sprinkle the remaining mini chocolate chips over the cheesecakes and top each with a whole mini cookie.
We used a Nestle cookie dough package with 12 large sections of dough.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your baking as the suggested time approaches.
Parchment or foil-lined wrappers are the easiest to peel from the cheesecake filling instead of paper liners.
The crust will puff up while baking in the muffin cups and appear to take up almost the full cavity right when you take them out of the oven. Let them cool for a few minutes, and they will shrink/settle back down, allowing room in the muffin pan for the cheesecake filling.
Make sure you are using room temperature cream cheese, so you don’t end up with lumps in your cheesecake.
The cheesecake filling will fill the muffin cups all the way to the top. They will puff a bit while baking but will settle down into a flat or slightly concave top once they have cooled and chilled.